In Fearful Breakers, Papá, Tío Domingo, and Señor Morejón stay up late over a bowl of rum punch, talking of old times and a promising future.
Punch has its murky origins in the British East India trade in the 17th century. The enticing mixture of spirits, citrus, sugar, spices, and water, served warm, made its way back to London and from there to the Caribbean. Punch became the centerpiece of convivial gatherings of men, and highly-decorated punch bowls were produced in quantity. While use of citrus and sugar made it a drink for the wealthier classes in England, these ingredients were readily available in Cuba. There are countless formulations, but the basic guideline is “one of sour, two of sweet, three of strong, four of weak.” I have based this recipe on one in the Nuevo manual del cocinero cubano y español, making it all rum rather than half rum, half aguardiente.
Rum Punch
2 oz dark rum
2 oz white rum
Juice of half a lemon
2 tablespoons strong black tea
2 tablespoons brown sugar, preferably Demerara
6 oz water
Strips of peel from the lemon
Ingredients
Makes two servings
Mix the rums, lemon juice, and tea in a bowl.
Whisk in the brown sugar.
Add the lemon peel to the water and bring to a boil.
Whisk it into the rum mixture until the sugar is dissolved.
Serve warm. You may wish to add a floating slice of lemon, or garnish the glass with slice.
Directions
