Gin Punch No. 2

Serve in a

How to make:

1. Select and pre-chill a Collins glass.
2. Prepare seasonal berries for garnish.
3. SHAKE all ingredients with ice.
4. STRAIN into ice-filled glass.
5. Serve with a straw.
6. Garnish with seasonal berries.

Review:

Easy on the palate yet incredibly complex. Linseed oil notes of genever shine through.

History:

Adapted from Hebert Asbury's 1928 reprint of Jerry Thomas' 1862 How to Mix Drinks, or The Bon Vivant's Companion.

. . . 9 . . .
GIN PUNCH
Use large bar glass
One tablespoon of raspberry syrup.
Two tablespoons of white sugar.
One wineglass of water.
One and one-half wineglasses of gin.
One-half of a small-sized lemon.
Two slices of orange.
One piece of pineapple.

FILL the tumbler with shaved ice. Shake well, and ornament the top with berries in season. Sip through a glass tube or straw.

. . . 10 . . .
GIN PUNCH
From a recipe by Soyer.1

One-half pint of old tom.
One gill of maraschino.
The juice of two lemons.
The rind of half a lemon.
Four ounces of syrup.
One quart bottle of German seltzer water.
Ice well.

1 Alexis Benoit Soyer, a famous French culinary artist who died in 1858. He was chef to several English nobleman, and in 1855 was culinary adviser to the British Army in the Crimea. He invented an army cooking wagon and wrote many books on cookery. His wife was a portrait painter.

Hebert Asbury, 1928

Alcohol content:

• 1.7 standard drinks
• 12.81% alc./vol. (25.62° proof)
• 24.3 grams of pure alcohol