This 19th Century Jungle Juice is made with Rye Whiskey, Jamaican Overproof Rum, Lemons, Pineapple, Sugar and Water. It's easy to drink and almost certain to sneak up on you.
The punch shows up as early as 1862 in Jerry Thomas' How to Mix Drinks. However, like a lot of vintage drinks, the story behind it is a little unclear. One thing that is for certain is, as David Wondrich points out in his book, Punch, that this recipe was designed to be made with overproof spirits. This is especially true of the Rye.
While the Rye does not have to be Canadian and, in fact, may benefit from being another type of rye as certain Canadian ryes are not what Americans consider to be rye, it is best if you can use one that's overproof, or better yet, barrel-proof or cask-strength. I'm using a Canadian rye from Canadian Club that is 100% rye. It's actually a component of their usual blend. However, this one is just the rye.
Unfortunately it's only 80-proof. While that's standard for a lot of spirits, it's on the low-side for Ryes. Rittenhouse or Wild Turkey 101 are 100-proof and 101-proof, respectively, so they would make for good options. Wondrich specifically recommends a cask strength. That's a little less common. A lot of brands that source their stuff from LDI, Redemption Rye, James E. Pepper 1776 Rye, Whistle Pig Rye, for instance, offer barrel-proof expressions. Which would be ideal for the original recipe.
However, since I'm using an 80-proof Rye, I used a modified recipe as recommended by Wondrich. The original recipe calls for a 2:1 ratio of water to whiskey. This recipe (for the lower proof spirit) is almost 1:1.
The rum I'm using, Smith & Cross, is 114-proof. It's good to use a big, funky, Jamaican pot still rum, but since it's a small part of the recipe any good, non-flavored dark rum will do. If you don't have an over proof rum, maybe add another ounce (30 ml) or so. That way it, will be able to pop a little more.
This recipe is made at 1/4 scale, which makes about 12 servings. However, if you're making it for more people, you'll need to multiply the measurements 2x or 4x for all of the ingredients.
This drink is most certainly a crowd pleaser. It's full and big in flavor, but it's a light, easy-to-sip, fruity, citrusy punch that's not too sweet. You can taste flavors of the booze, but without a lot of the burn. It'll be the life of the party. And it's dangerously easy to have more than one round. Cheers!
Low Proof Recipe:
22 oz (650 ml) Rye Whiskey (80 to 95 proof)
4 oz (120 ml) Jamaican Rum
3 sliced Lemons
1/4 of a Pineapple
18 oz (530 ml) still water
3 oz sugar
8 oz (240 ml) soda water
Overproof Recipe:
16 oz (475 ml) Rye Whiskey (100+ proof)
4 oz (120 ml) Jamaican Rum
3 sliced Lemons
1/4 of a Pineapple
24 oz (710 ml) still water
3 oz sugar
8 oz (240 ml) soda water
Steep the lemons and the pineapple in the Rye and Rum for 6 hours (no squeezing or muddling). Dissolve sugar in the still water in the punch bowl. Add the spirits and fruit. When you're ready to serve it, add the soda water. Stir it and add large block of ice.
Yield: 12 drinks
Music:
Move Like This 2 by Gavin Luke
via Epidemic Sound
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Featured in this Episode:
Canadian Club Rye Whiskey
http://www.canadianclub.com/us/
Smith & Cross Rum
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Perrier Slim Can
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Punch by David Wondrich
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Studio Neat Clear Ice Kit
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Bar Tools:
Godinger Dublin Double Old Fashioned Glass
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2-Ounce Measuring Cup
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OXO 4-Cup Angled Measuring Cup
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Wooden Spoon
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Punch Bowl
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Canadian Punch - How to Make an Awesome Party Drink with Rye Whiskey & Rum | |
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| How-to & Style | Upload TimePublished on 18 Dec 2016 |
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