1 qt Lemon Sherbet 1 c Choice Rum 1 Split of Champagne, iced In a chilled bowl, turn out the lemon sherbet. Slowly, mix the rum into it. Now quickly add the champagne which has been chilled, and serve in sherbet glasses. It should be of a mushy texture, to be drunk, not spooned. Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant Posted by: Sandy May 11/93
How To make Roman Punch's Videos
3 Simple steps to better rum punch by Peter Thornton of Cellar Trends
3 Simple steps to better rum punch by Peter Thornton of Cellar Trends. For more information and tickets for the up coming UK Rumfest visit
S.A.L.T. Bar - Punch à la Romainé cocktail recipe
Lavish 10 course meals were the norm for first-class passengers aboard the transoceanic voyages of yesteryear. Drinks were meticulously paired including this shaved-ice concoction popularized by famed French chef Georges Auguste Escoffier. The light and refreshing Punch à la Romainé is our interpretation of the Titanic’s classic palate cleanser.
View the full recipe here:
Learn more about S.A.L.T.:
A RUM PUNCH style COCKTAIL can make the most of all your FRUITS and JUICES
This Rum Punch drink uses whatever fruit and juices that I had available. Add them all together to make a great fruity cocktail and, enjoy!
50ml Gold Rum 30ml Lime juice 50ml Orange juice 20ml Sugar water 1/2 Kiwi Fresh ginger Top Cranberry
Enjoy!
Easy to make, easy to drink!
Master The Classics: Vanilla Punch
Vanilla Punch was first published in the first edition of Jerry Thomas' Bar-Tenders manual also known as The Bon Vivant's Guide or How to Mix Drinks in 1862. And I will admit this is a bit of a reimagining of the original recipe. The original called for a gin sour with a teaspoon of Vanilla Extract. In this video I decided to use Licor 43, which is a Spanish Liqueur who's main flavor component is Vanilla.
This is a one off punch recipe. I know many of you have been asking me for a basics of Punch episode, which I am still planning to do, so i decided to do this episode to tide you guys over. Hope you enjoy!
We are proud that our official apron sponsor is Stagger Lee Goods. Alfred Ramos hand stitches each of these amazing quality apron in his Northern California workshop. He Does custom work and has aprons for just about every position in a restaurant and bar so do yourself a favor and check him out:
If you are interested in helping us offset the cost of production you should check out our Patreon page which has a bunch of great perks and goes a long way to helping us bring you quality content. You can find that here:
Here's Links to the Gear I'm Using in this Episode:
18th Century Energy Drink - Switchel 18th Century Cooking
Today we prepare what would have been an 18th Century equivalent of a modern energy drink. This revitalizing drink was served to tuckered field hands and sailors. RECIPE: Start with a half gallon of drinking water. Add half a cup of unsulfured molasses, a quarter cup of apple-cider vinegar, and a heaping tablespoon of powdered ginger. Stir very well. #townsendsswitchel
Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364
LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: Sigma 24-70mm f/2.8 Lens: Smith & Cross Rum: Dublin mini Trifle Tasters:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.