Quaint curios that led to the cocktail: Punches

Imbibers from the West Indies should be credited with concocting the first punches - quaint curios that later led to the cocktail. In its oldest and simplest form, punch is merely rum and water. In the late 1600s, the English - having traded punches of the other sort with Spain over the ownership of Jamaica - began concocting their own versions of this mix. By the 18th century, punch had become far more elaborate, and people were making it with a variety of fruits and liquors, particularly brandy and wine.

According to Charles Browne's The Gun Club Drink Book of 1939, the word "punch" derives from either the Persian word punj or the Hindu panch - both words mean "five." So as you might guess, punches typically include five or more ingredients, not all of which are liquor. Around the turn of the century, punches even began to take on miraculous medicinal qualities:

"Punch cures the Gout, the Cholic, and the Phtisic.
And it is to all men the very best Physic."

Nowadays, punch - though no longer thought to cure disease - does wonders for hosts doubting their mixing skills or resources to gather the needed barware. Punches, which really aren't cocktails, offer a refreshing option for large gatherings, especially during the warmer months.

Because of their numerous ingredients, punches rarely showcase a particular spirit. Even perceptive imbibers will be hard pressed to detect what spirit was used in a punch. Many hosts regrettably go to extremes, take misread cues from Betty Crocker and The Joy of Cooking, and make the punch sweet enough to hide the taste of cheap liquor.

Although a few pennies might be saved by doing this, it's a bad investment. Either the guests will end up leaving early because the punch tastes as cheap as it is, or they'll end up staying the night because they're intoxicated from not having been able to gauge their alcohol intake. If the latter happens, your guests might even hold you accountable for their nasty hangovers the next morning. Remember, the purpose of serving a punch is not to save money on alcohol, but to free the host from constant drink-making. If budget is a particular concern, ask your closest friends to donate a fifth of spirits to the cause.

Spiking drinks has long been a tactic of ornery guests seeking false refuge from another drab gathering. At your party, prepare a potable potent enough to avoid such inspiration, but suitable to the party's size, setting, and vim.

Keeping the ingredients of a punch properly portioned during a gathering can be difficult. Oftentimes, punches become overdiluted. The combination of fruit juices, ice, and carbonated beverages such as Seven-Up or ginger ale can lead to filling your guests with overly sweet, uninteresting beverages that lack an edge and inevitably prompt early departures.

To avoid this, refrigerate and, in some cases, freeze the ingredients the day before your party. Bottles of spirits can be stored below freezing without solidifying, and whole fruits should be kept in a refrigerator before mixing. (Use fresh fruit - not canned - unless you're using pineapple juice).

We're all familiar with the floating Jell-O mold of ice used in tropical punches. Don't hesitate to use this tactic for keeping the punch cold once it has been poured into a serving bowl. You can also make molds out of fruit juice. This method will alter the drink's flavor as it melts, but for the better. The punch bowl may also be placed into a larger container filled with ice. If at all possible, use chilled glasses.

Don't serve all the punch in one large batch. Keep an eye on the refreshments and prepare new batches as needed. Portion your ingredients beforehand, so you can make consistent punches as the evening progresses. Showing this sort of attention will ensure that the first sip is as pleasing as the last.