The History of Punch

I go to many parties.  Where there used to be an abundance of alcohol, there now seems to be numerous non-alcoholic drinks available as well.  Gone is the time when you would drink and drive.  There are now designated drivers and we are all making responsible choices.  With that said, this is not an advertisement for drinking responsibility, but more an opportunity for more non-alcoholic party punches.  So bring out those beautiful crystal punch bowls of yesteryear (I have 3 sets) or those beautiful beverage containers that we all have and start serving something different than Crystal Light.

 

But first the History of Punch.  Though it's mainly known as a non-alcoholic beverage today, punch was invented as a beer alternative in the 17th century by men working the ships for the British East India Company.  These men were accomplished drinkers, throwing back an allotment of 10 pints of beer per shipman per day.  But when the ships reached the warmer waters of the Indian Ocean, the beer held in cargo bays grew rancid and flat.  Once the boats reached the shore, sailors created new drinks out of the ingredients indigenous to their destinations: rum, citrus and spices.

The sailors brought punch back to Britain and soon the drink became a party staple, spreading even as far as the American colonies.  Massive punch bowls were ubiquitous at gatherings in the summer months: the founding fathers drank 76 of them at the celebration following the signing of the Declaration of Independence.  It's around this time that the first mention of non-alcoholic punches appears made for ladies and children.

By the Victorian Age, those tee totaling punches ruled the day.  Queen Victoria disapproved of strong drink, so alcoholic punches gradually fell out of favor.  Frothy egg white-based and sherbet versions grew popular and continued to be served to ladies who lunched until the 1950's.  By that time, cocktail culture was in full effect and it was socially acceptable for women to drink in public.

Taken from "The Surprising History of Punch" by Stephanie Butler.

So now I have four non-alcoholic punches for you to try on your friends and families.  All of these book are available on my Amazon storefront for sale.  www.amazon.com/shops/oneofakindcookbooks .

Zesty Punch Sipper
2 bottles (32 oz. each) gingerale, chilled
6 cups pineapple orange juice chilled
1 can (6 oz.) frozen lemonade concentrate, thawed
1 orange, thinly sliced for garnish, optional
1 lime, thinly sliced for garnish, optional

Combine all ingredients in a large punch bowl.  Makes 20 servings

"Great American Brand Name Recipes Cookbook"-with more than 500 recipes using Brand Name products.

Cranberry Punch (they say for Christmas, but I would use it year round)
1 46 oz. can grapefruit juice
1 46 oz. can pineapple juice
6 (16) oz. bottles cranberry juice
2 (28) oz. bottles gingerale

Chill juices and gingerale several hours in refrigerator.  Pour over ice in a chilled punch bowl.  Makes 40 (6oz.) servings.

"Prairie Kitchen Sampler" by E. Mae Fritz-Sixty-six years of a Midwestern Farm Kitchen

Spicy California Punch
4 cups unsweetened grapefruit juice
4 cups orange juice
2 cups honey
1/4 cup lime juice
1 tsp. allspice
1 tsp. nutmeg.

In a 3-quart container, combine all ingredients.  Let stand at room temperature 1 hour to allow flavors to "marry".  Chill.  Makes 10 cups

"Ladies Home Journal Handbook of Holiday Cuisine" by Margaret Happel  & Elsa Harrington with over 150 Holiday recipes.

Lemonade-Cider
4 (6oz.) cans frozen lemonade
4 quarts apple cider

Combine concentrate for lemonade with chilled cider instead of water.  Pour into punch bowl over crushed ice.  Makes 36 servings.

"The Complete Holiday Cookbook" with over 200 favorite Holiday favorites.


Happy Cooking!