Authentic Grand Army Punch

Eleanor Rose

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Nov 26, 2016
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(Library of Congress)
In 1883, Patrick H. “Patsy” McDonough, a bartender from Rochester, New York, published a recipe for Grand Army Punch. Unless he served as a drummer boy, McDonough was too young to have worn the blue uniform, but he undoubtedly knew many who did. This punch recipe was published in 1883 as a salute to the veterans of the Grand Army of the Republic.

Grand Army Punch

Ingredients:
8 oz (1 cup) VSOP-grade cognac
8 oz (1 cup) Oloroso sherry
8 oz (1 cup) Sauternes or white dessert wine
1 bottle Champagne or other dry sparkling wine
The peel of 3 lemons & 2 oranges
4 oz Sugar
4 oz Lemon juice
4 oz Orange juice
Half of a Pineapple, cored and sliced into quarter-rings
1 2-quart Block of ice
Grated nutmeg for garnish


Directions:
The day before the Punch is needed: Add the citrus peels and sugar to a pint jar. Seal, shake and put aside. Make your ice block by putting a 2-quart container of water in the freezer.

The day the Punch is needed: Add the citrus juices to the jar with the peel-sugar mix, reseal and shake until sugar has dissolved.

To serve: pour the contents of jar into 2-gallon bowl. Add the block of ice, wines and pineapple rings. Fill with hot water, stir well, and grate nutmeg over top.
 

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gary

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Joined
Feb 20, 2005
Messages
6,461
Too bad I can't drink. Is that photo the human version of Dogs Playing Poker? I had a black one that I picked up at the Martin Luther King Center in Atlanta and wound up giving to a black relative when I left San Franciscograd.
 

Deleted User CS

Retired User
Joined
Mar 18, 2015
Messages
2,734
Donna. I concur with your opinion that this recipe is a great holiday punch. I propose a toast to our good friend Miss Ellie for providing the food forum with never ending award winning culinary delights and tasty libations. Cheers!!! :wink: David.
 

nitrofd

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Joined
Jan 20, 2013
Messages
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Location
north central florida
170525-rothbaum-civil-war-tease_zmtxnc.jpg

(Library of Congress)
In 1883, Patrick H. “Patsy” McDonough, a bartender from Rochester, New York, published a recipe for Grand Army Punch. Unless he served as a drummer boy, McDonough was too young to have worn the blue uniform, but he undoubtedly knew many who did. This punch recipe was published in 1883 as a salute to the veterans of the Grand Army of the Republic.

Grand Army Punch

Ingredients:
8 oz (1 cup) VSOP-grade cognac
8 oz (1 cup) Oloroso sherry
8 oz (1 cup) Sauternes or white dessert wine
1 bottle Champagne or other dry sparkling wine
The peel of 3 lemons & 2 oranges
4 oz Sugar
4 oz Lemon juice
4 oz Orange juice
Half of a Pineapple, cored and sliced into quarter-rings
1 2-quart Block of ice
Grated nutmeg for garnish


Directions:
The day before the Punch is needed: Add the citrus peels and sugar to a pint jar. Seal, shake and put aside. Make your ice block by putting a 2-quart container of water in the freezer.

The day the Punch is needed: Add the citrus juices to the jar with the peel-sugar mix, reseal and shake until sugar has dissolved.

To serve: pour the contents of jar into 2-gallon bowl. Add the block of ice, wines and pineapple rings. Fill with hot water, stir well, and grate nutmeg over top.
That may have a strange taste,like making coffee from your shoe soles.
 


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