Thursday, 15 Nov 2018

Orange Wine Punch. Drinks Recipes

Orange Wine Punch

You’ll find most 19th century punch recipes began by having you boil some water, add some egg whites, then skim foam off the to. This is because the Victorians weren’t suicidal. They may not have understood why, but experience taught them boiling water had a direct impact on not dying the day after drinking it. Since rivers in every city of the era were scarily contaminated with the waste of shiny new industry, those egg whites did a great job of binding to particulates and drawing them to the top of the pot where they could be easily skimmed off. Boiling killed anything else living in the water. It was a slow process, but it was effective. 

If you trust your local drinking water, skip the punch recipe steps involving a minimum 20 minutes of boiling followed by skimming. Just make the simple syrup called for in most of these punch recipes and start dumping in your other ingredients. However, if you plan on bottling any of your concoctions or if you’re just curious about what’s really in your water, give the Victorian methods a try. You might be in for a scummy surprise.

Orange Wine Punch. Drinks Recipes - photo 1

Orange Wine Punch

You may also find the quantities of both Champagne and sugar in these punch recipes downright scandalous by modern standards. The Victorians had a sweet tooth rivaling our own. Once cheap sugar became widely available, people couldn’t get enough of it. The quantities involved might have been a display of wealth a century earlier, but by now, they honestly just liked it that way. A southern style Arnold Palmer (1/3 black tea, 1/3 lemonade, 1/3 sugar) would’ve gone down a treat.

Champagne wasn’t saved for special occasions and toasts. During much of the 19th century, you’ll find it was used as filler. When making punch, don’t spend more than $6 per bottle of champagne. If anyone questions you, just tell them the excessive sweetness of cheap bubbly more closely mimics the flavor of period drinks.

Orange Wine Punch. Drinks Recipes - photo 2

Orange Wine Punch

Orange Wine Punch

Ingredients for Orange Wine Punch Recipe:

4 cups Spring Water
2 cups Sugar
6 Egg Whites
1/2 tsp Champagne yeast (available at homebrew stores)
Juice of 3 Lemons
Juice of 12 Oranges
Zest of 6 Oranges
2 bottles white wine, chilled 

Orange Wine Punch. Drinks Recipes - photo 3

Orange Wine Punch

It’s time to make some simple syrup. In a saucepan, dissolve 1 cup of sugar in the water and lemon juice. While you’re waiting for that to come to a boil, whisk the egg whites and remaining cup of sugar until you achieve sweet white peaks. Once your lemon sugar comes to a boil, dump your egg sugar into it and continue whisking until it’s nice and smooth. I know what you’re thinking. Don’t just dump the egg whites into the boiling water. You’ll end up with lemonade flavored egg drop soup. Simmer your eggy, lemony sugary mix for another 20 minutes. Then turn off the heat and allow it to cool for 40 minutes. After that, skim off any scum that dares rise to the surface. 

Once your water cools, add your Champagne yeast and orange juice. Put a clean piece of cheesecloth over the top of your pot and leave it to sit overnight at room temperature. Don’t just put a lid on the pot. Your concoction needs to breathe. Twenty four hours later, use the cheesecloth to carefully strain your mix. Add it to a punchbowl and spike it with two bottles of chilled white wine. If, for some reason, people don’t finish it all off at the party, pour the remainder into a container with a tight lid. It should stay drinkable in the fridge for 2-3 days.

Orange Wine Punch. Drinks Recipes - photo 4

Orange Wine Punch

 

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