Saturday, July 7, 2012
Exhibit #104: Punches of Several Sizes: Small, Medium, and Zombie!
Cognac, lemon juice, simple syrup, club soda, tall and on the rocks. The Collins, a key summer sipper, dates from early 19th century England, and is essentially a classic punch scaled down to individual size. Because it is so amenable to hot weather and is quick to make, the drink has enjoyed enduring popularity and a minimal mutations.
Hawaii Cooler $7
Bourbon, orange juice, ginger ale, orange peel, tall and on the rocks. As served at the Old Waldory, late 19th century.
Loensky Cocktail $9
2 parts kummel liqueur to one part scotch (Johnnie Walker green label), served neat. Also from the Old Waldorf.
Pineapple Punch $10
A mid 19th century recipe from Jerry Thomas. The punch is built over sugared pineapple chunks and its principal ingredient is champagne, along with a bit of cognac and rum, Grand Marnier, and lemon juice. A double in strength, with top-shelf spirits.
Roosevelt Sour $8
Apple brandy, bourbon, lemon juice, sugar, up. The name does not refer to FDR, rather “name to compliment the author of the Square Ditto.” I assume that’s a book title, but I could not confirm that, nor the rest of this Roosevelt’s name.
Zombie $17 (serves 1 to 4 people)
Don the Beachcomber’s magnum opus, 1956 edition. Often imitated, veiled in layers of secrecy, and strong enough to turn you into the walking dead if you dare have more than one (it is a bit more than a ‘triple’ in terms of strength). It begins with three kinds of rum (gold Puerto Rican, dark Jamaican, and overproof demerara), along with maraschino liqueur, small amounts of Pernod and falernum, pineapple, lime and grapefruit juices, pomegranate syrup, Angostura bitters, crushed ice, mint.