Tavern Punch Recipes
CHRISTIANA CAMPBELL'S TAVERN'S WASSAIL
Perfect for those holiday parties! This recipe is served at the tavern in Colonial Williamsburg during the holidays.
Provided by Lvs2Cook
Categories Punch Beverage
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine the sugar, cinnamon sitcks, lemon slices, and water in a large saucepan and bring to a boil over high heat. Boil for 5 minutes and strain. Discard cinnamon sticks and lemon slices.
- Pour the pineapple juice, orange juice, lemon juice, wine and sherry into a large saucepan and simmer over medium heat for several minutes. Do not bring to a rolling boil!
- Combine the wine mixture and sugar syrup in a serving bowl. Ladle into mugs and garnish with lemon slices.
- Serve hot.
Nutrition Facts : Calories 174.6, Fat 0.1, Sodium 6.7, Carbohydrate 19.9, Fiber 0.1, Sugar 15.7, Protein 0.4
TAVERN PUNCH
From City Tavern in Philadelphia. The ancestor of this punch was the famous Philadelphia Fish House Punch. Originating in the 1750s in Philadelphia frequented by seafarers. It soon spread throughout Colonial Society.
Provided by DebS 2
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- stir all ingredients and serve over ice.
- garnish with lemon, lime and orange slices.
Nutrition Facts : Calories 78.5, Sodium 1.1, Carbohydrate 4.7, Sugar 4.7
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- In a large pitcher (something you can store in the fridge) combine the sugar and boiling waterand the teabags. Steep the tea for 10 minutes and make sure the sugar has dissolved.
- Remove the tea bags and discard them. Add the spices straight in followed by the rum and thebrandy. Stir this mixture gently.
- Next, add the juice of 4 limes and 2 lemons. (It's okay to get seeds in it, we will strain them outlater.) Stir the juices in and refrigerate overnight or 8 hours.
- After the time has passed, remove the mixture from the fridge and strain the mixture into asecondary pitcher or punch bowl. Garnish with the remaining citrus fruit cut into slices. Enjoy!
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