Heirloom "Peabody Punch" has Surprising Ingredients
|Green tea and guava are two of the surprise ingredients in this heirloom recipe for "Peabody Punch."
This holiday season, many hosts and professional "mixologists" are mining the past for unique beverages to serve at holiday parties. May we suggest "Peabody Punch"?
This refreshing drink literally fell into the hands of Peabody Museum Director Jeffrey Quilter. This historic recipe came to the attention of the Peabody Museum from a member of the Peabody family, another member of which was museum founder George Peabody. The punch features some old favorites like Jamaican rum and cognac, plus some rather surprising additions like green tea and guava jelly. And yes, it is delicious.
“A sheet of paper with the recipe fell out of a book,” says Quilter. The note read, “This recipe was given to me by my great uncle, George Augustus Peabody (born August 23, 1831 – died May 3, 1929), who said his grandfather, Joseph Peabody (born December 12, 1757 – died February 28, 1854), had it during one of his trips to the West Indies. --Augustus Peabody Loring, Jr.” George Augustus Peabody was a distant cousin to the museum's benefactor, George Peabody.
It wasn’t long before staff gathered to sample the recipe, prepared as directed by the note:
"1 bottle Best Jamaican Rum
6 glasses of Cognac
3 glasses of Madeira
1 Doz. Large Limes or 2 dozen small
1 Jar of Guava Jelly
1 Pint of Green Tea
Rub sugar on limes to get the essential oil diffused into the sugar. Dissolve two-thirds of the sugar in the tea. Then cut the limes, squeeze and add their juice to the remainder of the impregnated sugar. Dissolve the guava jelly in a pint of boiling water. Mix all those until you get the right sweetness; then add 1 bottle of best Jamaican Rum, 3 glasses of good Madeira and 6 glasses of good Cognac. One can weaken said concoction by adding about a quart of boiling water, which is not advised. It should stand for a least twelve hours, and better twenty-four.
Let a large lump of the ice float in the punch for an hour before serving, which serves two purposes – making the concoction cool and pleasant to the taste, and diluting it to a pleasant consistency.
Bottle any punch left over for a future occasion, as its pleasantness improves with age."