This smooth-drinking white wine- and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain and courtier Alexander Radcliffe. As with many punches, this one tastes the best when chilled by a single large block of ice instead of fast-melting cubes, which water down the punch too quickly.
Ti’ punch (pronounced as “tea paunch”) is typically served as an aperitif and is often constructed tableside by each drinker, who knows the proportions he or she prefers. See the recipe for Ti’ Punch »
“This recipe dates to before the Civil War,” says true southerner Betty Wright. She prepares her fruit punch in large quantities for social gatherings; this is our scaled-down version. See the recipe for Fruit Punch »
Martinique Milk Punch
Milk punch, introduced to the British Isles by merchants from the East India Company, was fashionable in England in the early 18th century. This recipe is an adaptation of one that appears in Esquire’s Handbook for Hosts (Grosset & Dunlap, 1949). See the recipe for Martinique Milk Punch »
Experiencing the Tom and Jerry is like sipping a hot toddy through a brandy-laced, nutmeg-dusted froth. Serve this thick, batter-like concoction at your next holiday gathering.
Eggnog has become the quintessential Christmas drink–holiday parties just wouldn’t be the same without it–but the ubiquitous store version doesn’t hold a candle to this preparation. See the recipe for Eggnog »