Punch is a general term for any of a wide assortment of mixed drinks, either soft or alcoholic, generally containing fruit or fruit juice. Punch is typically served at parties in large, wide bowls known as punch bowls.

History

The word punch is a loanword from Persian. The original drink was named paantsch, which comes from the Parsi word panj for five, and the drink was made from five different ingredients: spirit, sugar, lemon, water, and tea or spices. The drink was brought back from India to England by the sailors and employees of the British East India Company in the early seventeenth century, and from there it was introduced into other European countries.^[1]

Alternatively, it may have derived from the word "puncheon", a cask that held 72 gallons, from which a punch bowl could be made.

The term punch was first recorded in British documents dating back to 1632. At that time, most punches were of the Wassail type, or with a wine or brandy base, but by around 1655, when Jamaica came out with rum, the 'modern' punch was born, and, by 1671, there are references to punch houses.

Punch bowl and stand, Made at the Meissen factory, Germany, 1770, V&A Museum no. C.37&A-1960^[2]

The Cup ? an English tradition

Cups are another type of punch. An English tradition, served before the departure of a hunting party, but today are served at a variety of social events such as garden parties, cricket and tennis matches and at picnics. Cups are generally lower in alcohol to punches and usually have wine, cider, sloe gin, or other low alcohol liqueur as the base, and often include quantities of fruit juices and/or soft drinks.

One well known cup is the Pimm's Cup, using Pimm's ?1 and British-style Lemonade at a ratio of 1:2, a squeeze of lemon juice, then add orange, lemon and apple slices and a couple of cucumber wedges.

Rum Punches

There are several rum-based punches: Planter's Punch, Bajan Rum Punch, Caribbean Rum Punch, and others. The two most historical rum punches are the Planter's Punch and Bajan Rum Punch.

Bajan (Barbadian) Rum Punch is one of the oldest rum punches and has a simple recipe enshrined in a national rhyme: "One of Sour, Two of Sweet, Three of Strong, Four of Weak." That is, 1 part lime juice, 2 parts sweetener, 3 parts rum (preferrably Barbados rum), and 4 parts water. It is served with a dash or two of Angostura Bitters and Nutmeg.

The recipe of Planter's Punch vary, containing some combination of lemon juice, pineapple juice, lime juice, orange juice, grenadine, soda water, curaçao, Angostura bitters, and cayenne pepper^[3].

The first known print reference to Planter's Punch is in the August 8, 1908 edition of the New York Times:

PLANTER'S PUNCH

This recipe I give to thee,

Dear brother in the heat.
Take two of sour (lime let it be)
To one and a half of sweet,
Of Old Jamaica pour three strong,
And add four parts of weak.
Then mix and drink. I do no wrong —
I know whereof I speak.

Around the world

Fruit punches, such as Hawaiian Punch or certain flavors of Kool-Aid, contain no alcohol, but may be used as drink mixers in cocktails.

In a large number of Caribbean, Pacific or Indian Ocean countries, punch is drunk as an apéritif before meals.

In Korean culture, sujeonggwa is a traditional punch made from dried persimmons, cinnamon, and ginger.

In Mexico, agua loca (or crazy water) is a very sweet punch usually made from fermented sugarcane, mezcal, or tequila, and mixed with aguas frescas (usually agua de Jamaica) or horchata. Due to its sweetness, the drinker may not notice the taste of the alcohol and may become intoxicated more quickly than he or she had anticipated. This drink is popular on college campuses as a cheap way to get drunk.

In Germanic culture, punch (or Punsch in German) refers to a mixture of several fruit juices and spices, often with wine or liquor added. Punch is popular in Germany, as well as with many Germans who emigrated to America. The traditional German Christmas often includes a Feuerzangenbowle ("Burnt Punch" or, literally, "Fire Tongs Bowl"). This is a punch made from red wine, and flaming rum poured over a Zuckerhut ("sugar hat"), a large conical sugar cube placed on the "Feuerzange" which supports it above the bowl.

<gallery> Image:Feuerzangenbowle01.jpg|Ingredients for Feuerzangenbowle Image:Feuerzangenbowle02.jpg|More ingredients Image:Feuerzangenbowle 2.jpg|The Feuerzangenbowle after ignition Image:Feuerzangenbowle.jpg|Feuerzangenbowle with the burning Zuckerhut </gallery>

See also

• Non-alcoholic mixed drinks
• Punsch (an arrack-based liquor)
• Ti'Punch is a rum-based mixed drink that is especially popular in French-speaking Caribbean states.

References

• Robert Cross, The Classic 1000 Cocktails (1996), ISBN 0-572-02161-5

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