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Martha
Washington's Rum Punch
No Colonial Party would be
complete without a large bowl of punch on the buffet table,
and glasses were passed 'round numerous times before dinner
began.
Martha
Washington's Booke of Cookery and Booke of Sweetmeats
The family cookbook Martha Washington kept and used for fifty
years, with over five hundred classic recipes.
In
a container, mash the orange, lemons, cinnamon sticks, cloves,
and nutmeg. Add the syrup, lemon, and orange juices. Pour
the boiling water over the mixture in the container. Let
cool for a few minutes. When cool, add the White rum, Dark
rum, and Orange Curacao.
Strain well into a pitcher or punch bowl. Serve over ice
in goblets and decorate each glass with wheels of lemon and
orange.
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Holiday
Drink Coasters
Original PhotoArt from
A Couple of Artists
Ingredients
4
oz. Simple Syrup
4 oz. fresh Lemon Juice
4 oz. Fresh Orange Juice
3 oz. White Rum
3 oz. Dark Rum
3 oz. Orange Curacao
3 Lemons quartered
1 Orange quartered
1/2 tsp. Grated nutmeg
3 Cinnamon sticks (broken)
6 Cloves
12 oz. Boiling water
Did You Know?
The
drinking habits of the Founding Fathers attracted the attention
of nineteenth-century temperance advocates, a concern
demonstrated in these Currier and Ives prints. In the first
engraving, from 1848, Washington bids farewell to his officers
over a toast; a supply of liquor rests on the table. A reengraved
versionfrom 1876 reflects the influence of the temperance
movement: A hat now graces the table and Washington no longer
clasps a glass.
Learn
More About the
History of Drinking
in Early Colonial America
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