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COCKTAIL OF THE WEEK By Miss Dixie As the trend grew, elaborate punch bowls became fashionable and the design and material of the bowl became status symbols for their owners. Right now, cocktails are undergoing a fantastic renaissance, and punch is following closely behind. Searing proved that a glass of punch could be as distinctive and tasteful as a finely forged cocktail. While many punches in Searing’s collection are historical in nature, the book also features 25 contemporary creations from some of today’s top mixologists. One of the of the classic recipes included is Fish House Punch, which Searing describes as “A concoction shrouded in secrecy (and ongoing disagreement about its exact ingredients). “ According to Searing, “this grand recipe comes from the Schuylkill Fishing Company, one of America’s oldest men’s clubs, originally founded in 1732. Prominent figures in American history, including George Washington, have enjoyed a glass or two of Fish House Punch hen was the last time you had punch at the famous club (which still exists today, at a party? though no longer in Was it an Schuylkill county.” enjoyable experiFish House Punch – Circa 1732 Fish House Punch ence? Dan Searing 15 to 20 servings has a strong citposed these two ques4 cups freshly squeezed lime juice (about 32 rus tang up front tions during a recent limes) followed by rich event sponsored by 2 cups freshly squeezed lemon juice (about 12 and layered flavor the Museum of the lemons) stemming from American Cocktail 1 cup dark brown sugar two types of rum. at the Passenger bar 1 cup Appleton’s Estate Reserve dark rum While its bright in October. Searing, 2 cups Flor de Cana Extra Dry 4 Year Old white sunny taste would a partner in the intirum be refreshing on a mate Room 11 lounge 1 cup Pierre Ferrand Cognac warm day, the fullin Columbia Heights, 1 block of ice bodied and savory hosted the event, attributes from the which featured delecPour the lemon and lime juices into a large cognac and brown table drink samples punch bowl. Add the brown sugar, and gently sugar would make from his new book, stir until dissolved. Slowly add the dark and light this an enjoyable “The Punch Bowl – rums and the brandy, stirring constantly. Slowly tipple on a cool au75 Recipes Spanning ease the block of ice into the punch bowl. Put tumn evening. Four Centuries of the punch bowl into the refrigerator, and chill for Wanton Revelry.” Ingredients to 3 hours. Stir the punch every few hours to help Many attendees, make Fish House the flavors blend. When ready to serve, remove recalling a less thanpunch may be purthe bowl from the refrigerator and, if need be, spectacular cup of chased at Dixie add more ice. punch, snickered at Liquor at 3429 M Searing’s opening St. in Georgetown. queries. But by the Searing’s book end of the evening, there was little doubt that ““The Punch Bowl – 75 Recipes Spanning everyone appreciated his carefully crafted conFour Centuries of Wanton Revelry,” is availcoctions. able online and at Room 11. While the history of punch dates back centuries, it’s recent incantations have caused many to associate it with a strong mixture of cheap booze served at college parties or a sugarysweet refreshment they sipped on at their class reunions or a baby shower. Searing decidedly altered those memories with his sophisticated and freshly-made libations. Punch dates back hundreds of years when it was made by the English in India. The name punch most likely came for the Hindustani word “panch,” meaning five. Ancient punches were forged from five ingredients: traditionally tea, lemon, sugar, water and arrack, an Asian spirit distilled from palm sap. According to Searing’s book, sailors plying the waters of the Atlantic became particularly fond of punch and it found its way from India to pubs in England and North America, and 1211 Potomac Strret NW eventually into people’s homes. During the era Washington, DC 20007 of triangular trade, rum became commonly used 202.333.4575 in punches.
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