Tea Punch
Source:
The Bartender's Guide: How To Mix Drinks
page:
36
Make an infusion of the best green tea, an ounce to a quart of boiling water; put before the fire a silver or other metal bowl, to become quite hot, and then put into it:
1/2
pint
brandy
Ingredient: brandy
What it is: BrandyBrandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
1/2
pint
rum
Ingredient: rum
What it is: RumDistilled beverage made from sugarcane by-products such as molasses and sugarcane juice and then usually aged in oak and other barrels. The majority of the world's rum production occurs in and around the Caribbean and in several South American countries, such as Colombia, Venezuela, Guyana and Brazil. Light rums are commonly used in cocktails, whereas golden and dark rums are also appropriate for drinking straight, or for cooking.
1/4
pound
loaf sugar
Ingredient: loaf sugar
Also Known As: sugarloaf What it is: AdditiveTraditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.
Set these a-light, and pour in the tea gradually, mixing it from time to time with a ladle; it will remain burning for some time, and is to be poured in that state into the glasses; in order to increase the flavor, a few lumps of the sugar should be rubbed over the lemon peel. This punch may be made in a china bowl, but in that case the flame goes off more rapidly.
