Today’s relatively bland and insipid party drink known as ‘punch’ was originally devised in the 17th century by sailors working the ships for the British East India Company as a beer alternative, and the homemade concoct packed quite a wallop. The original recipes involved five base ingredients (the term ‘punch’ comes from an ancient Sanskrit word which means ‘five’); alcohol, sugar, lemon, water and tea or spices.
Original punches were of the wassail variety which used brandy or wine for the alcohol. But around the middle of the 17th century, Jamaican rum came on the scene, and Rum Punch became the order of the day. But you don’t have to stand on ceremony. Use your imagination to create an updated rum punch to fit any gathering.
Lime-Pineapple Rum Punch Recipe
Ingredients
- 1 pineapple
- 3 limes
- 6 tablespoons sugar
- 2 cups white rum
Directions
Peel and core the pineapple, then cut into chunks. Cut and juice the limes. Combine the pineapple, lime juice, sugar and white rum in a blender and puree until smooth. Serve over ice and garnish with a pineapple wedge or lime wheel.