The Old Delaware Fishing Punch
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
59
1
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1
to 2
dash
lemon
juice
1
to 2
dash
lime
dissolve well in a little water
Ingredient: lime
What it is: FruitA number of different fruits (generally citruses), both species and hybrids, which have their origin in the Himalayan region of India, and which are typically round, green to yellow in color, 3–6 cm in diameter, generally containing sour and acidic pulp.
1
large bar glass
ice
fill up the glass with fine ice
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1
wine-glass
St. Croix rum
Ingredient: St. Croix rum
Also Known As: Santa Cruz rum, Virgin Island rum What it is: RumRum produced in Saint Croix in the U.S. Virgin Islands. Typically light rums with a sharp flavor.
1
pony glass
Old Brandy
(Use a large bar glass.)
Ingredient: Old Brandy
Also Known As: V.S.O.P or X.O. brandy What it is: BrandySpirit produced by distilling wine, the wine having first been produced by fermenting grapes. When used generically, "brandy" typically refers to grape brandy. Old brandy has been aged at least three years and is typically labeled V.S.O.P or X.O.
Stir up well with a spoon, dress the top with fruit in season, and serve with a straw.
This drink can also be put up in bottles for the Fisherman to take along, so that he will loose no time while fishing.
