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Jamaica Rum Punch

A historical recipe from Modern American Drinks, by George J. Kappeler (1895).

A historical recipe

Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks, by George J. Kappeler (1895). Project Gutenberg eBook #61065.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Modern American Drinks, by George J. Kappeler (1895). Digitised by Project Gutenberg, eBook #61065 (https://www.gutenberg.org/ebooks/61065). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Jamaica. Associated with Jamaica by a demonym leading its title: Jamaica (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • One lump cut-loaf sugar

Method

  1. Prepare in the same manner as Irish Punch, substituting Jamaica rum for Irish whiskey.
  2. Japanese Punch.
  3. One lump cut-loaf sugar dissolved with a little hot water in a hot-drink glass, add the juice of half a lime, half a jigger arrack, half a jigger brandy, fill the glass with hot tea;
  4. mix and serve.
  5. This punch is usually served with cake.