MxMo: Si Se Peude Ponche

A mixologist named Sam wished to participate in the upcoming Mixology Monday event: Your Best. Sam didn't have a blog, but he submitted to me his post nonetheless. I'm posting his drink here for all to see, as it deserves to stand on its own.


Last fall, a friend was in the process of defending his thesis, which dealt with the social dynamics amongst migrant farm workers in the Northeast United States. His life wasn't very pleasant at that moment, and I wanted to offer something as a way to cheer him up. And what better way to lift a friend's spirits than with, well, spirits?

I decided to make a punch, largely because communal culture was a central theme in my friend's thesis, but also because I really like making punch. I had also just then stumbled upon a recipe for homemade apple cider, which I was determined to involve somehow. Then it struck me that migrant farm workers are largely responsible for picking the apples, and what better way to honor them than to use the fruits of their labor, while also paying homage to their native origins?

Because my friend's field work had mostly involved Mexican workers, I chose ingredients commonly found in that part of the world. For a name I initially settled upon Migrant Farmworker Punch, but decided instead to make things more interesting and call it Si Se Puede Ponche. "Si se puede!" being the rallying cry of Cesar Chavez's California farm worker movement. The punch was a big hit and I have since made it a number of times, tweaking quantities and ingredients along the way.


Si Se Puede Ponche

1 part homemade apple cider (though, a quality store bought variety will suffice)
1 part hibiscus tea (I usually squeeze a few dashes of lemon and ginger juice in here to make a it bit more dynamic)
1.5 parts Reposado Tequila (I've used both the highly affordable Pueblo Viejo and Espolon to great effect)
.25 parts Mezcal (Del Maguey Vida employed here)
.25 parts vanilla syrup (homemade)
2 dashes mole bitters (Bittermen's)

My best,

Sam

MxMo: Punch

The word "punch" means many things today, and almost none of them grasp the word's original meaning. As a man proudly built from the little juice boxes of his childhood, I still appreciate the high fructose corn syrup- and red #3-laden products on store shelves which call themselves "punch". I don't really care to talk much about the evolution of punch, but I do care to talk about how this month has a punch-themed Mixology Monday, hosted by Hobson's Choice. The theme was inspired by cocktail and spirit legend David Wondrich, who does care to talk about the evolution of punch... in his new book.

I've wound back the clock a bit this time to make a traditional 18th Century British punch, one of the original iterations of the stuff. Word has it (thanks to Wondrich and others) that the concept of punch originated with the British Royal Navy, when Naval Officers' wine stores began to spoil before their voyages had concluded. Thirsty and irritable, they eventually began mixing spirits (which didn't spoil) with other palatable flavors to create potable mixtures which lended the desired effects. They used whatever they had around; as we know, the British Royal Navy covered alot of ground by 1800. Arrack from the Pacific, rum from the caribbean, and citrus fruits from the tropics were usually included. In fact, the first versions of grog could be considered punch, in this sense. Punches generally had the same low proof of wine so as to mimic its easy consumption.

What we're making today isn't the officer's punch, but rather the kind that was probably drunk by the nobles back in England. The punches were indeed prepared in bowls and imbibed communally during social events. The punch that we're aiming for is the sort that was probably drunk at parties during the latter quarter of the 1700s; while the melodies of Johann Sebastian Bach played in the background, stodgy aristocrats and politicians would sip their punch and perhaps complain about names like Washington, Adams, Franklin, and Greene. By this time, rum from Jamaica was imported regularly, as well as various fruits from the tropics, and so we're comfortable with making a punch that uses the familiar ingredients from the Old World, yet also a few of the exotic, the kind to which they would have had a bit of access.

I say "we" because joining me for this venture is my friend Remington, after whose name we shall fittingly name our punch. We researched various old-style punch recipes and settled on our own combination of ingredients that we feel are fairly period, and in a combination that is in the realm of a proper punch. It's not the simplest or quickest drink to make, but we believe its authenticity warrants making a small batch, just once...

---

ORIGINAL REMIX

---

Remington Punch

**This recipe can be easily halved. Don't forget to halve both the ingredients and the amounts of water involved.**


Brew

4 cups water

24 cloves

8 slices orange

8 slices lemon

12 chunks pineapple

Tea

2 cups water

2 bags (or servings of loose leaf) black tea

2 bags (or servings of loose leaf) green tea
5-6 tsp demerara or white sugar (depends on taste)

Spirits

1 cup dark rum

1 cup brandy

.5 cup scotch

Step 1: Brew the fruit and cloves mixture by adding the orange slices, the lemon slices, and the cloves to a small pot. Add the water (for the brew), and bring to a boil. Let it boil for 2-3 minutes, then turn off the heat. Wait till it cools completely, strain, and put into your punch bowl.

Step 2: Bring the next amount of water (for the tea) to a boil, add tea, and let brew for about 6 minutes. Remove the tea leaves/bags, and dissolve the sugar into the brewed tea. Pour into your punch bowl.

Step 3: Add spirits to your punch bowl.

Serve in small glasses or tea cups, with the optional garnish of an orange and/or lemon slice, and grated nutmeg. Serve at room temperature or warm (not hot).


The flavor of this punch is dry and complex. The strongly-brewed tea adds the underlying body of the drink, lending a bitterness and dryness that defines it. The brewed water adds the slightest bit of fruitiness and clove, which supports the tea, and doesn't overpower it. The brandy gives its acidity and backbone, the dark rum falls to the background with just a bit of smokiness, and the scotch adds a bit more smoke and a pungent kick that perfects every sip. This is a balanced drink, perfect if you'd like to curse some Yankee rebels and eat some scones.

---

Of similar fare is the old-style milk punch. Milk punch has many iterations, from the whiskey and milk concoctions to the complicated and old school punches that Erik over at the Underhill-Lounge makes, where milk is used as a curdling agent and for its lactic acid! What we have here today is a recipe using mostly European ingredients, and was inspired by this recipe at Saveur, but with a few minor changes.

---

Milk Punch


1 oz half-and-half
2 oz whole or 2% milk
1.5 oz brandy
1 dash absinthe
1 dash green Chartreuse
nutmeg

Shake all the ingredients except the nutmeg in a shaker, then strain into a punch glass filled with ice. Garnish with nutmeg.

The nutmeg is what makes this drink so good... if you don't have it, don't make it. The acidity and fruitiness of the brandy cuts through the dairy, and the two green spirits play support. This is a really fun drink... great for brunches!

MxMo: Tea

This month's Mixology Monday theme is tea, both traditional and herbal. It is being hosted by one of my favorite bloggers, Frederic at Cocktail Virgin Slut. Frederic's blog is notable for his tireless visual and verbal documenting of interesting tipples around the city of Boston. He literally goes out several times a week to different bars and brings back pictures and recipes to share with us all. Perhaps most impressive is his post frequency... he almost runs 7 posts per week on average, I would say.


I'm doing my MxMo post on an herbal tea called Red Zinger by Celestial Seasonings. The name sounds stupid, but the tea is not. One would classify Red Zinger as a variation on hibiscus tea. Aside from both its Chinese and Thai types of hibiscus, it contains rose hips, orange peel, lemongrass, cherry bark, and even a little bit of peppermint. The result is an exceptionally fruity and tart tea, often suggested to be served in iced form. The ingredients combine into dominant flavors of cherry, raspberry, and a generic "red berry" flavor, all underscored by the fresh taste that only hibiscus can lend. The color of the tea is bright red, bordering on the likes of Campari.

The extreme fruitiness of this tea demands a fruity cocktail, and a light one at that. Its place was so easy to find in a drink that I began with a recipe in my head and found that the cocktail was perfect on the first try.

By the way, you'd brew a cup of Red Zinger like any other. Submerge a tea bag into a cup of hot water and let it steep anywhere from 5 to 15 minutes. Over-steeping really isn't much of an issue... the tea bag loses its flavors quickly and it does not get bitter. You should probably let it cool before you mix with it.

---

ORIGINAL REMIXES

---

Fraise

1.5 oz light rum
1 oz Red Zinger herbal tea
.5 oz lemon juice
.5 oz passionfruit syrup

Shake with ice, strain into a cocktail glass. Garnish with a (knotted) lemon twist.


This cocktail is one of the best I've ever made. It's called the Fraise (strawberry in French) because for some reason, it tastes strongly of strawberry. Much like the Red Zinger itself, the constituent parts of this recipe make it taste of something entirely different. It's a very pink cocktail, to be sure... and if you can't deal with holding a pink cocktail in a cocktail glass, GET OVER IT.

---

Vodka Cranberry Hibiscus

1.5 oz vodka
1 oz Red Zinger
4 oz cranberry juice
2 wedges of lemon

Take a lemon wedge, squeeze it, and throw it into a Collins glass. Fill with ice, and build the rest of the ingredients on top. Garnish with another lemon wedge.


Red Zinger and cranberry seem like a natural pair. They're just about the same color, and the tea begs for at least a little sweetness to perform best. This is a nicely refreshing drink.

---