There are two reasons for drinking: one is, when you are thirsty, to cure it; the other, when you are not thirsty, to prevent it... Prevention is always better than cure. -
Thomas Love Peacock, circa 1856

It was during the sixteenth century that British sailors in India discovered the local beverage known as "Punch". The drink, whose name derives from the Hindustani word for `five', is composed of five distinct elements - sweet, sour, bitter, weak and alcoholic. As far as can be determined, this beverage consisted of sugar, a bitter aperitif, lemon juice, beer and pure alcohol. The original Punch, which soon took on many forms, became popular throughout Europe. By the early 19th century a Frenchman catalogued over 500 hot and 750 cold punches, nearly all tasty and ranging from mild to absolutely devastating

It is likely that the largest, if not necessarily the best, punch ever brewed was made in 1599 by the Commander of the British Fleet. His version contained eighty casks of brandy, 600 kilos of sugar, 500 bottles of wine and 25,000 limes. The punch was served by young boys in small rowboats, adrift on the sea of punch, to 6,000 guests.

By the 19th century, punch had become more sophisticated, and people were concerned as much with its taste as with its ability to intoxicate. In 1859, the Governor-General of Jamaica served his guests a punch that contained, in addition to 100 kilos of ice, 100 pineapples, 25 liters of strawberries, 25 kilos of peaches, 15 kilos of sugar, 200 bottles of white Rhine wine and 100 bottles of dry Champagne.

While there is no need to go to such extremes, each of the following wine punches will prove especially appropriate for spring and summertime sipping.

Sangria
Spanish Wine Punch

1 bottle dry red wine
2 Tbsp. orange juice
2 Tbsp. Grand Marnier or other orange liqueur
1 Tbsp. sugar orange and lemon slices and apple wedges for garnish
1 bottle club soda ice cubes for serving

In a large pitcher combine all of the ingredients except the soda and ice cubes. Cover and refrigerate several hours or overnight. Just before serving add the soda and ice cubes and serve well chilled in balloon-shaped wine glasses or earthenware mugs without handles. Yields about 12 cups.

Lemon-Wine Punch

2 cups dry red wine
1 cup lemon juice
3 Tbsp. sugar
1 peach, cut in thin wedges
4 lemon slices ice cubes for serving

In a pitcher combine all of the ingredients with 1 cup of water. Refrigerate until well chilled and then serve in tall glasses with ice-cubes. (Serves 4).

Fruit and Wine Punch
A German recipe

6 - 8 ripe peaches, unpeeled
1 cup confectioners' sugar
2 cups Madeira wine
1 block of ice, about
1 kilo
4 bottles dry white wine

Place the peaches in a bowl and sprinkle over with the sugar. Over this pour the Madeira wine and let stand 6 - 8 hours, refrigerated.

Place the ice block in a punch bowl, stir the fruit and Madeira mixture well and pour over the ice. Pour over the white wine and let stand at least 1/2 hour before serving. Yields about 30 punch cups.

Luncheon Punch
A recipe from Bermuda

6 sprigs marjoram
2 Tbsp. sugar
1 cup light rum
1 bottle dry white wine
2 bottles well chilled sparkling dry red wine
2 1/2 cups soda water, well chilled
3 limes or lemons, sliced thinly
cracked ice for serving

Place the marjoram sprigs in a punch bowl and over these spoon the sugar. Pour in the rum and let stand 30 - 40 minutes. Add the white wine and chill.

Immediately before serving pour the sparkling wine and soda into the punch bowl, remove the marjoram and place the lime slices on top. To serve fill glasses about 1/3 with cracked ice and ladle over the punch. Yields about 24 punch glasses.

© Daniel Rogov