1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

"At Nerule is made the best Arach or Nepa de Goa, with which the English on this Coast make that enervating Liquor called Paunch {which is Indostan for Five) from Five In gredients." 1672. Punches Punch is the.ideal beverage to serve at large gatherings and many are the kinds from which to choose when you are preparing to entertain in a big way. The Punch Bowl, or Bowl O'Punch, as our English cousins call it, has long been a feature of Christmas and holiday festivities. The word punch comes from India, and is derived from the Hindu panch, meaning five, the original beverage being composed of five ingredients, viz.: spirits, water or milk, lemon, sugar, spice or cordial. The punch field is covered by arrack, brandy, claret, gin, milk, rum, tea, whiskey, wine, and fruit punch. The drink is usuallv qualified by the name of the principal ingredient, as, for example, whiskey punch.

St. Charles Punch

1 teaspoon sugar 1 lemon—juice only 1 jigger port wine 1 pony cognac brandy 1/3 teaspoon curagao

Dissolve the sugar with a little water in a mixing glass. Add the lemon juice, the port wine, the cognac, and last the curagao. Fill the glass with fine ice and jiggle with the barspoon. Pour into a long thin glass, garnish with fruit, and serve with a straw. Years ago this was a famed punch very much in de mand at the celebrated St. Charles Hotel bar. Don't omit the straw; this drink demands long and deliberate sipping for consummate enjoyment. Eighty-four