CW/WBTS Rum drinks?

[sbl]

"My Dear Wife" brought several bottles of Rum home from the cruise I had to go on or "it would kill her mother."

I'm looking for a CW/WBTS rum drink to try that isn't a "science project." Would someone link me to some period recipes?

[DamYankee25]

1. Poor in cup, drink :)
2. Grogg is period 2 parts rum 1 part water.

Brandon

[hanktrent]

Jerry Thomas's book (http://www.theartofdrink.com/book/) is a good place to start.

Hank Trent
hanktrent@voyager.net

[Pvt Schnapps]

Jerry Thomas's book (http://www.theartofdrink.com/book/) is a good place to start.

Hank Trent
hanktrent@voyager.net

And there's a version of it on Google Books at: http://books.google.com/books?id=QDUEAAAAYAAJ&pg=PA49&dq=cocktails+recipes+OR+receipts+date:1800-1900&lr=&as_brr=1&ei=0Xi9SOzTB5XKigGPkODzBw#PPA1,M1

with the title, "How to Mix Drinks, or the Bon-Vivant's Companion". At least it's also by Jerry Thomas with a publication date of 1862.

Here's a sample recipe for a rum flip:

Keep grated ginger and nutmeg with a little fine dried
lemon peel, rubbed together in a mortar.
To make a quart of flip : — Put the ale on the fire to warm,
and beat up three or four eggs with four ounces' of moist
sugar, a teaspoonful of grated nutmeg or ginger, and a
gill of good old rum or brandy. When the ale is near
to boil, put it into one pitcher, and the rum and eggs,
&c., into another ; turn it from one pitcher to another till
it is as smooth as cream.

Good for you, too :)

[sbl]

Jack Sparrow: "Why is the Rum always gone?"

[sbl]

Thank you all. :)

[reb64]

"My Dear Wife" brought several bottles of Rum home from the cruise I had to go on or "it would kill her mother."

I'm looking for a CW/WBTS rum drink to try that isn't a "science project." Would someone link me to some period recipes?


rum is great but perhaps not available to ordinary soldiers. rum and whiskey were mostly straight up drinks back then.

[WestTN_reb]

1. Poor in cup, drink :)
2. Grogg is period 2 parts rum 1 part water.

Brandon
Actually, grogg as issued to the US Navy until 1862 was 1 part rum and 3 parts water. The 2 parts rum 1 part water recipe is the one used by the Royal Navy starting in WWI.

During the 1860's, sailors were issued 2 pints of grogg per day. In modern times, they were issued 1 gill (4 ounces). When you mix the two different recipes, it becomes very clear which was which. The 1:3, rum to water recipe is easy to drink two pints of, and still be able to carry out your duties. The stronger recipe makes it nearly impossible for me to function after two pints.

A good recipe I got from a friend who does pirate impression is listed below:
6 shots water
2 shots rum
2 Tablespoons sugar (brown or raw sugar is best)
2 Tablespoons lime juice

This will make roughly a 1/2 pint of grogg. It's good too.

[EmmanuelDabney]

I'd hesitate saying rum and whiskey was mostly a straight up drink. This may have been the situation for soldiers along the front but this was not the case for many outside of that context.

PUNCH.

ROLL twelve fine lemons under your hand on the table; then pare off the yellow rind very thin, and boil it in a gallon of water till all the flavour is drawn out. Break up into a large bowl, two pounds of loaf-sugar, and squeeze the lemons over it. When the water has boiled sufficiently, strain it from the lemon-peel, and mix it with the lemon juice and sugar. Stir in a quart of rum or of the best whiskey.


Two scruples of flowers of benjamin, steeped in a quart of rum, will make an infusion which much resembles the arrack of the East Indies. It should be kept in a bottle, and a little of it will be found to impart a very fine and fragrant flavour to punch made in the usual manner.


FROZEN PUNCH --Is made as above, omitting one half of the rum or whiskey. Put it into an ice-cream freezer, shaking or stirring it all the time. When it is frozen, send it round immediately, in small glasses with a tea-spoon for each.


ROMAN PUNCH. --Grate the yellow rinds of twelve lemons and two oranges upon two pounds of loaf-sugar. Squeeze on the juice of the lemons and oranges; cover it, and let it stand till next day. Then strain it through a sieve, add a bottle of champagne, and the whites of eight eggs beaten to a froth. You may freeze it or not.


MILK PUNCH. --What is commonly called milk punch, is a mixture of brandy or rum, sugar, milk and nutmeg, with-without either lemon juice or water. It is taken cold with a lump of ice in each tumbler.


FINE MILK PUNCH. --Pare off the yellow rind of nine large lemons, and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar, two grated nutmegs, and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. You may either use it as soon as it is cold, or make a larger quantity, (in the above proportions,) and bottle it. It will keep several months.



REGENT'S PUNCH.--Take four large lemons; roll them on the table to make them more juicy, and then pare them as thin as possible. Cut out all the pulp, and throw away the seeds and the white part of the rind. Put the yellow rind and the pulp into a pint of boiling water with two tea-spoonfuls of raw green tea of the best sort. Let all boil together about ten minutes. Then strain it through linen, and stir in a pound of powdered loaf-sugar and a bottle of champagne, or of any liquor suitable for punch. Set it again over the fire, and when just ready to boil, remove it, and pour it into a china bowl or pitcher, to be sent round in glasses.

EGG NOGG. --Beat separately the yolks and whites of six eggs. Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavour it with a grated nutmeg. Lastly, stir in gently the beaten white of an egg.

It should be mixed in a china bowl.


From: Leslie, Eliza. Directions For Cookery, In Its Various Branches (Philadelphia: E.L. Carey & Hart, 1840).


ORANGE MILK.--Take two dozen large ripe oranges. Cut them in two; remove the seeds; and squeeze the juice into a very large and clean stone jar. Never use earthen-ware, to hold any thing acid, as the lead glazing may produce the most deleterious effects.

Have ready four pounds of the finest loaf-sugar, dissolved in a gallon of the best rum or brandy. Pour it into the jar that contains the orange-juice; stir the mixture well; and add the yellow rind of the oranges, cut into little slips. Cover the jar, and let it stand four days; stirring it frequently. Then take a gallon of new, unskimmed milk, (the morning's milk of that day,) boil it, and, when it has come to a hard boil, pour it, hot, into the mixture. Cover it closely, and let it stand till it gets quite cold. Then strain it into another vessel, through a linen jelly-bag. Bottle it immediately, and seal the corks. It improves by keeping, and will continue good for many years.


To use it, mix a sufficient quantity, in a tumbler, with ice-water; or take it, undiluted, in a small cordial glass.

From: Leslie, Eliza. The Lady's Receipt-Book; A Useful Companion For Large Or Small Families (Philadelphia: Carey And Hart, 1847).

English Punch.--Rub the yellow rind of a lemon with lump sugar; put this sugar into the punch-bowl, and squeeze the lemon juice to it, add the spirits, rum and brandy, in such proportions as are preferred, incorporate the spirits thoroughly with the sugar and lemon before pouring in the boiling water, and keep stirring the whole while this is pouring: some add Madeira or sherry. Punch is kept also cold in bottles, and in summer is liked. It is frequently made with whiskey.

Norfolk Punch.--Pare thirty-two oranges, and the same number of lemons; infuse the peel for two days in a large bottle or jar with a gallon of brandy (or whiskey), a little reduced in strength; clarify in a gallon of water four pounds of sugar; when cold, strain the brandy (which will now be a tincture) to this; add the juices of the oranges and lemons, previously strained and bottled, when the peel is taken off; cask the liquor, or put it in a jar, and stop it well; in six weeks it may be gently poured, or drawn off, and bottled. A tincture of bruised nutmegs and cloves may be added to this compound; this will keep any length of time, and in any climate.

Victoria or 32d Regiment Punch.-- Take the peel of two dozen lemons, and steep it for thirty-six hours in two quarts of rum. Pour the juice of the lemons on three pounds and a half of loaf sugar. Add two quarts of brandy, and seven quarts of cold water.


Mix these together, and add by degrees two quarts of boiling milk, stirring it well. Let it stand four hours.


Strain it two or three times through a flannel jelly bag, till perfectly clear; bottle and cork it tight. Age improves it very much.


Auld Man's Milk of Scotland, or Egg-nog of America.--Beat the yolks and whites of six eggs separately; put to the beat yolks sugar and a quart of new milk, or thin sweet cream; add to this rum, whiskey, or brandy, about half a pint; put in the whites of the eggs whipped up, and stir the whole gently. It may be flavored with nutmeg or rind of lemon.

Cherry Bounce.--Take twelve pounds cherries, mashed, and mixed with three pounds sugar: add two gallons whiskey. Put it into a closed vessel, shake it often, and let it stand four months before bottling.

From: Ellet, Elizabeth Fries. The Practical Housekeeper; A Cyclopaedia of Domestic Economy (New York: Stringer and Townsend, 1857).

These are just a few! http://digital.lib.msu.edu/projects/cookbooks/

I heartedly enjoy Martha Washington's Rum Punch receipt and another sumptuous sounding one is that of the St. Cecilia Society of Charleston, S.C. (both of these date to the 18th century).

[redleggeddevil]

Come to Westville, Georgia, all ye Knights of the Brass Rail, in October to sample an array of flips, toddys, cobblers and punches worthy of Delmonico's! In addition to rum we will be featuring rye, brandy, sherry, ale and sundry strong waters guaranteed to make you see double and feel single.

This shameless plug brought to you by the owner and staff of The Westville House Tavern, official drinking establishment of "Sparks of Secession".

[Phil]

rum is great but perhaps not available to ordinary soldiers. rum and whiskey were mostly straight up drinks back then.

It would depend on the location of the soldier. Louisiana grew quite a bit of sugar cane.

The newspaper website Vicki Betts put together (http://www.uttyler.edu/vbetts/newspaper_intro.htm) is just an invaluable resource:


SELMA MORNING REPORTER, August 27, 1863, p. 1, c. 3
The liquors purchased in this section of country by ex-members of the "Sons of Temperance," are very inferior to those described by our Richmond friend. An article generally known as Louisiana rum, is becoming rather too common for health among our military friends. To use the language of a recent purchaser, "It would burst up a bible society." If a man is rash enough to take more than one drink, he becomes mean enough to steal his mother's wedding ring, for the purpose of exchanging it for a negro's possum dog. Not using the article, we cannot be positive, but we honestly believe it would kill an able bodied man, off hand, at less than thirty yards.