"Punch bowl A punch bowl is a bowl, often large and wide, in which the drink punch is served. The word ""punch"" is a loanword from Hindi. The original drink was named ""paantsch"", which is Hindi for ""five"", and the drink was made from five different ingredients: spirit, sugar, lemon, water, and tea or spices. The drink was brought back from India to England by the sailors and employees of the British East India Company in the early seventeenth century, and from there it was introduced into other European countries. Punch quickly became a popular drink. It was served in"
"Punch (drink) The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruit or fruit juice. The drink was introduced from India to the United Kingdom in the early seventeenth century, and from there its use spread to other countries. Punch is typically served at parties in large, wide bowls, known as ""punch bowls"". The word ""punch"" is a loanword from Sanskrit पञ्च (""pañca""), meaning ""five"", as the drink was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. The drink was brought to England from India by sailors and"
"Punsch Punsch (not to be confused with punch) is a traditional liqueur in Sweden and Finland (known as ""punssi"" in Finnish), produced from spirits (often brandy or rum), arrak tea, sugar and water first imported to Sweden from Java in 1733. Arrack is the base ingredient of punsch. Punsch usually has 25% alcohol by volume (ABV) and 30% sugar. Originally, Swedish/Finnish punsch was a variant of punch, which became a popular drink all over Europe in the 18th century, having been introduced in Britain from India in the late 17th century. The word ""punch/punsch"" is a loanword from Persian ""panj"","
"if they have cold-like symptoms. The drink may be based on an Indian drink called pãnch/panch. In Hindi ""pãnch/panch"" means five and the drink was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. This is also where the English drink punch originated from. Poncha Poncha is a traditional alcoholic drink from the island of Madeira, made with aguardente de cana (distilled alcohol made from sugar cane juice), honey, sugar, orange/lemon juice and with different fruit juices according to the version of poncha, but traditionally lemon juice is used. It is mixed together with a mixing"
"the ""Feuerzange"". Hwachae, ""Sujeonggwa"" is a traditional punch made from dried persimmons, cinnamon, and ginger. ""Ponche"" is served during the Christmas holiday season, and it is served warm. According to historians ""ponche"" came to Mexico from Persia, where they used to consume a very similar drink they called ""panch,"" made with water, lemon, herbs, sugar and rum. This tradition migrated to Europe and acquired the name ""punch,"" known in Spain as ""ponche."" Some ingredients used to make ""ponche"" are more seasonal and even exotic. Fresh ""tejocotes"", known to the Aztecs as Texocotli (stone fruit) are ""de rigueur."" ""Tejocotes"" are the"
"Planter's Punch Planter's Punch is an IBA Official Cocktail made of dark rum, several juices, grenadine syrup, sugar syrup, and Angostura bitters. The cocktail has been said to have originated at the Planters Hotel in Charleston, South Carolina. The September 1878 issue of the London magazine ""Fun"" listed the recipe as follows: <poem>A wine-glass with lemon juice fill, Of sugar the same glass fill twice Then rub them together until The mixture looks smooth, soft, and nice. Of rum then three wine glasses add, And four of cold water please take. A Drink then you'll have that's not bad— At"
"Milk punch Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, the spirit, sugar, and vanilla extract. It is served cold and usually has nutmeg sprinkled on top. The drink was first recorded in William Sacheverell's 1688 travelogue of the Scottish isle of Iona. Later accounts attributed its spread, if not its origin, to Aphra Behn. The earliest recorded recipe for milk punch dates to a 1711 cookbook. Originally served in a punch bowl, early recipes resembled posset and syllabub in the use of curdled, strained cream, leaving only lactic acid. This technique aimed at food"
"Brunch Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 2pm, and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. The word is a portmanteau of ""breakfast"" and ""lunch"". Brunch originated in England in the late 19th century and became popular in the United States in the 1930s. The 1896 supplement to the ""Oxford English Dictionary"" cites ""Punch"" magazine which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for ""Saturday-night carousers"""
"employees of the British East India Company in the early 17th century. From there it was introduced into other European countries. When served communally, the drink is expected to be of a lower alcohol content than a typical cocktail. The term ""punch"" was first recorded in British documents in 1632. At the time, most punches were of the wassail type made with a wine or brandy base. But around 1655, Jamaican rum came into use, and the ""modern"" punch emerged. By 1671, documents make references to punch houses. Today, soft drink manufacturers distribute many types of ""fruit punch"" beverages. These"
"least, so they say in Jamaica.</poem> Planter's Punch Planter's Punch is an IBA Official Cocktail made of dark rum, several juices, grenadine syrup, sugar syrup, and Angostura bitters. The cocktail has been said to have originated at the Planters Hotel in Charleston, South Carolina. The September 1878 issue of the London magazine ""Fun"" listed the recipe as follows: <poem>A wine-glass with lemon juice fill, Of sugar the same glass fill twice Then rub them together until The mixture looks smooth, soft, and nice. Of rum then three wine glasses add, And four of cold water please take. A Drink then"
"Picon Punch Picon Punch, or simply Picon, is a highball cocktail made with an Amaro liqueur, soda water, grenadine, a splash of lemon, and a bit of brandy floating on top. The drink is identified as Basque, but was created by Basque immigrants in the U.S. and taken back to the Basque region in the Pyrenees. It is popular in Basque restaurants and bars in Boise and southern Idaho, in Bakersfield and rural Northern and Central California, and throughout Northern Nevada. The traditional liqueur used (Amer Picon) is made in Marseilles, France, and is not readily available in the United"
"exclude water altogether and have 30% alcohol by volume (ABV) or more. Punch is an apéritif. Punch is a mix between white wine and different kind of fruits, like diced canned peaches. Punch (""Punsch"" in German) refers to a mixture of several fruit juices and spices, often with wine or liquor added. Punch is popular in Germany and with many Germans who emigrated to America. It often includes a ""Feuerzangenbowle"" (""Burnt Punch"" or, literally, ""Fire Tongs Bowl""). This is a punch made of red wine and flaming rum, poured over a ""Zuckerhut"" (sugarloaf), a large conical sugar cube placed in"
"and is commonly served in a bowl at e.g. graduation or wedding receptions. It is not to be confused with the Swedish type of liqueur called punsch. A number of beverage manufacturers produce punches, either as nonalcoholic mixers or as soft drinks. Hawaiian Punch and Hi-C are two of the better known brands in the US. Other related drinks include the Kool-Aid powdered drink mix, and Tiki Punch, a carbonated soft drink from Shasta. Punch (drink) The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruit or fruit juice. The drink was introduced"
"Ti' Punch Ti' Punch (; ) literally meaning ""small punch,"" is a rum-based mixed drink that is especially popular in Martinique, Guadeloupe, Haiti, French Guiana and other French-speaking Caribbean islands. It is very similar to the daiquiri, which is usually identified with Cuba. The drink is traditionally made with white rhum agricole, lime, and cane syrup. While aged rhum agricole can be used in place of white rhum agricole, other fruit flavors may be added on top of the lime, and sugar may be substituted for cane syrup, a Ti' Punch can ""only"" be made with rhum agricole. It is"
"Fish House Punch Fish House Punch is a strong, rum-based punch containing rum, cognac, and peach brandy. The drink is typically served over an ice block in a punch bowl and garnished with lemon slices. This most venerable of American flowing bowls is held to have been first concocted in 1732 at Philadelphia's fishing club, the State in Schuylkill, also known as the ""Fish House"". A 1744 note by the secretary of an embassy of Virginia Commissioners contains what may be the earliest record of the punch. Meeting local notables at the Schuylkill River in Philadelphia, he described being served"
"Sangria Sangria (, ; ) is an alcoholic beverage. A punch, the sangria traditionally consists of red wine and chopped fruit, often with other ingredients such as orange juice or brandy. The term ""sangria"" dates to the 18th century. It is generally believed to have been taken from the Spanish ""sangre"" (blood), in reference to the red color of the drink; some believe, however, that the word comes from Sanskrit via the Urdu ""sakkari"" (sugared wine). Little is known about the origins of this Spanish drink. According to the ""SAGE Encyclopedia of Alcohol"", sangria's origins ""cannot be pinpointed exactly, but"
"flavours of the ingredients to blossom. Ti' Punch Ti' Punch (; ) literally meaning ""small punch,"" is a rum-based mixed drink that is especially popular in Martinique, Guadeloupe, Haiti, French Guiana and other French-speaking Caribbean islands. It is very similar to the daiquiri, which is usually identified with Cuba. The drink is traditionally made with white rhum agricole, lime, and cane syrup. While aged rhum agricole can be used in place of white rhum agricole, other fruit flavors may be added on top of the lime, and sugar may be substituted for cane syrup, a Ti' Punch can ""only"" be"
"meaning ""five"", as punch was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. The English spelling of the word was in Sweden and Germany adapted to local spelling rules, thus becoming ""punsch"". In Sweden, regular punch is also served, but is instead known as ""bål"" (bowl). The Swedish East India Company started to import arrack with the arrival of their ship ""Fredricus Rex Sueciae"" to Gothenburg in 1733. It quickly became popular, especially among the wealthy, who could afford the price of imported goods. Later it spread through all levels of society. A testament to"
"Curacao Punch Curacao Punch is a cocktail that comes from Harry Johnson's New and Improved Bartender's Manual (1882). Dale DeGroff, a notable bartender and author of The Craft of the Cocktail (Clarkson Potter, 2002), holds this to be his favorite forgotten potation. Preparation involves combining the sugar, lemon juice, and soda water, dissolving the sugar, pouring the drink into a glass with finely-shaved or crushed ice and then adding the remaining ingredients. The drink is then stirred and may be garnished with a variety of fruits. (This indulged the major nineteenth-century sweet tooth-alter to taste.) (More of this can also"
"Bengal Punch Bengal Punch was a sports drink created in 1958 for the Louisiana State University football team. It is believed to be the first sports drink ever created, pre-dating Gatorade by seven years. It was created by Dr. Martin Broussard, the long-time LSU athletic trainer who served the university from the mid-1940s until the early 1990s. LSU's current athletic training facility, located in the northeast corner of Tiger Stadium, is named for Broussard. Bengal Punch is now a flavor of Quickick sports drink. Quickick is popular throughout the Southeastern US with its main base as Louisiana and Texas. Quickick"
"the use of posca as a drink. The word ""posca"" is derived from either the Latin ""potor"" (to drink) or from the Greek ""epoxos"" (very sharp). As the Greeks lacked a word for ""posca"", sources written in Greek, such as Plutarch and the Gospels, use the word ""οξος"" (""oxos"", vinegar) in its place (translated as ""acetum"" in the Vulgate Bible). The word eventually migrated into Greek from about the 6th century AD onwards as the Byzantine army continued the Roman tradition of drinking what they termed ""phouska"". Posca Posca was the name of the mixture of vinegar and water which"
"compensate for the sweetness.) (Dale suggests a full-bodies style of rum.) Curacao Punch Curacao Punch is a cocktail that comes from Harry Johnson's New and Improved Bartender's Manual (1882). Dale DeGroff, a notable bartender and author of The Craft of the Cocktail (Clarkson Potter, 2002), holds this to be his favorite forgotten potation. Preparation involves combining the sugar, lemon juice, and soda water, dissolving the sugar, pouring the drink into a glass with finely-shaved or crushed ice and then adding the remaining ingredients. The drink is then stirred and may be garnished with a variety of fruits. (This indulged the"
"Poncha Poncha is a traditional alcoholic drink from the island of Madeira, made with aguardente de cana (distilled alcohol made from sugar cane juice), honey, sugar, orange/lemon juice and with different fruit juices according to the version of poncha, but traditionally lemon juice is used. It is mixed together with a mixing tool created in Madeira officially called a ""mexelote"" but more commonly known as a ""caralhinho"" (little cock), which is in fact a type of muddler. Caipirinha is based on poncha. It is said in Madeira that poncha cures the common cold and people are encouraged to drink it"
"the table, placed in an ice bucket. Many drinking songs from that period are about the consumption of punsch. Apart from being drunk neat, punsch may be used in cocktails, among the more popular are ""punsch royale"", punsch and sparkling wine, and ""guldkant"", equal parts punsch and cognac. It is also a vital ingredient in the popular Swedish chocolate praline, known as ""punschpralin"", and the pastry known as ""punschrulle"". Punsch Punsch (not to be confused with punch) is a traditional liqueur in Sweden and Finland (known as ""punssi"" in Finnish), produced from spirits (often brandy or rum), arrak tea, sugar"
"fruit of the hawthorn tree, and resembles crab apples; they have a sweet-sour flavor and an orange to golden yellow color. Other ingredients in ""ponche"" are prunes, pears, dry hibiscus, star anise, and sugar cane pieces. ""Agua loca"" (""crazy water"") is a very sweet punch usually made from fermented sugarcane, mezcal or tequila mixed with ""aguas frescas"" (usually agua de Jamaica or horchata). Due to its sweetness, the drinker may not taste the alcohol and become intoxicated more quickly than anticipated. This drink is popular on college campuses as an inexpensive means of becoming intoxicated. Punch is called in Swedish"
"Punch gained fame worldwide thanks to pieces written by travelers including Mark Twain and Harold Ross (founder of ""New Yorker"" magazine). In Rudyard Kipling's 1889 epic ""From Sea to Sea"", he immortalized Pisco Punch as being ""compounded of the shavings of cherub's wings, the glory of a tropical dawn, the red clouds of sunset and the fragments of lost epics by dead masters"" Unfortunately, Prohibition closed the doors of the Bank Exchange; and Duncan Nicol died soon thereafter- supposedly taking the exact recipe to his grave. Pisco punch Pisco punch was an alcoholic beverage made famous by Duncan Nicol at"
"Ponzu The term originally came into the Japanese language as ""ponsu"" as a borrowing of the now-obsolete Dutch word ""pons"", meaning ""punch"" as in a beverage made from fruit juices. The sour nature of this sauce led to the final ""su"" being spelled with the character meaning ""vinegar"". Ponzu is made by simmering mirin, rice vinegar, ""katsuobushi"" flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the ""katsuobushi"" flakes, and finally the juice of one or more of the following citrus fruits is added: ""yuzu"", ""sudachi"", ""daidai"", ""kabosu"", or lemon. Commercial ponzu"
"cubes. Stir together sugar and 3½ cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, cognac, and brandy and chill, covered, at least 3 hours. Put half-gallon ice block in a punch bowl and pour punch over it. Fish House Punch Fish House Punch is a strong, rum-based punch containing rum, cognac, and peach brandy. The drink is typically served over an ice block in a punch bowl and garnished with lemon slices. This most venerable of American flowing bowls is held to have been first concocted in 1732 at Philadelphia's fishing club,"
"Eierpunsch Eierpunsch (literally ""egg punch"") is the German name given to a warm, sweetened alcoholic, egg-based drink similar to egg nog . It is commonly a winter drink and can be found served in the popular Christmas markets of Germany and Austria. Eierpunsch is made with egg yolks, sugar, white wine and vanilla. Sometimes cream or custard can be added. A typical recipe of ""Eierpunsch"" with white wine to serve 3-4 persons would be: Prepare the 250 ml. of tea and allow to cool. Whisk the 5 tablespoons of sugar into the eggs (or egg yolks) and add a little"
"alcohol content rarely causes drunkenness or dependence, even in small children. Chicha was also consumed by the ancient Peruvians, before the Incas' empire; it was apparently consumed by Chavin De Huantar, one of the first cultures in Peru. is distilled from the sap either of the coconut flower or of the nipa palm fruit. Commercial versions—usually 80 to 90 proof—are widely available, but homemade lambanog can be found in the coconut-producing regions of the country. The Polish name for moonshine is bimber; although the word samogon (from Russian) is also used. Far less common is the word księżycówka, which is"
"then spread to Chile. The right to produce and market pisco, still made in Peru and Chile, is the subject of ongoing disputes between the two countries. According to historian Luciano Revoredo, the preparation of pisco with lemon dates as far back as the 18th century. He bases his claim on a source found in the ""Mercurio Peruano"" which details the prohibition of aguardiente in Lima's ""Plaza de toros de Acho"", the oldest bullring in the Americas. At this time, the drink was named ""Punche"" (Punch), and was sold by slaves. Revoredo further argues this drink served as the predecessor"
"with a dash or two of Angostura bitters and nutmeg. The recipe of Planter's Punch varies, containing some combination of rum, lemon juice, pineapple juice, lime juice, orange juice, grenadine, soda water, curaçao, Angostura bitters, and cayenne pepper. Planter's Punch was invented at the bar of the Planters' House hotel in St. Louis, Missouri. The first known print reference to Planter's Punch was in the August 8, 1908 edition of ""The New York Times"": PLANTER'S PUNCH This recipe I give to thee, Dear brother in the heat. Take two of sour (lime let it be) To one and a half"
"time in order to enliven the annual Christmas party. It was supposed to be just ""something to please the ladies' palate but get them livelier than is their usual wont."" The punch, which contains rum, cognac, and peach brandy, is potent, so it is normally diluted with cold black tea, a common mixer for this particular punch, or with seltzer water. Some punch bowls may not be large enough to accommodate the large ice block called for, and though the block is a classic part of this recipe, it can, of course, be simply served in a pitcher over ice"