Tiki Bar TV Forum

You can alway simmer up a big pot of spiced apple cider.  Heat up the cider and toss in some orange peel, cinnamon, cardomon seeds a few cloves etc.

Get a mug and add a spoonful of brown sugar, maybe some rasins, and of course some dark rum (kids and non-drinkers can omit the rum).  Ladle out a cup of the cider into the mug and you are good to go.

captnkirk wrote:

You can alway simmer up a big pot of spiced apple cider.  Heat up the cider and toss in some orange peel, cinnamon, cardomon seeds a few cloves etc.

Get a mug and add a spoonful of brown sugar, maybe some rasins, and of course some dark rum (kids and non-drinkers can omit the rum).  Ladle out a cup of the cider into the mug and you are good to go.

Thanks-  I hadn't really thought of apples in combo with rum-  that ought to taste pretty good.  I'll have to, of course, test this out this weekend before the party.  You know, just for research purposes...

Glogg is pronounced with a sound that really isn't used in American english. The correct spelling has two little dots over the 'o' (called an umlaut, I believe). It's a germanic type of sound you hear in North European languages. If you pronounced it 'glerrg' when you were drunk, I think you'd have it just about right.

See? I KNEW getting drunk could prove useful! (Note to self, must mention this to the linguistics dept at the university...)

I went to the liberrrrry and found "The Charles Dickens Cookbook" which has Mr. Dickens' own recipe for rum punch-  I'll translate through his lovely but lengthy instructions:

-Peel the zest from 3 lemons, with as little of the white pith as possible.  Put into a large (I'd say non-reactive) saucepan with a "double handful" of lump sugar.  (I'll guess a cup or so?)  Add one pint "good rum", and a "large wine-glass of good old brandy"  (So I'm guessing about 6-8 ounces.)  Set this on fire by filling a warm silver spoon with brandy, lighting it, and pouring it into the saucepan.  Let it burn for three or four minutes, then extinguish by covering with a lid.  Squeeze in the juice of 3 lemons and add a quart of boiling water.  Stir, cover for five minutes, uncover, and stir again.  Place pan over low heat and heat for 15 minutes. 

"If it be intended to stand three or four hours, take half the lemon peel out, or it will acquire a bitter taste."

I'm going to do this one and the apple one Capt. Kirk suggested.  I'm pretty sure we'll all be jolly/merry/festive in no time.

Tra la la la la, la la...  Lala!  I made three different punches, and all was merry and bright.  Rum with apple cider, the Dickens Rum Punch, and most popular of all... Smoking Bishop!  (Which ends up being a sort of hot sangria.)  Also provided were Bruichladdich, sherry, port, absinthe, ale and porter.  And some food.  The punches were drunk (drinked?  dranken?) to the dregs.  I'd say the Dickens punch was a bit lacking in "pow", but the others were fab.  Thanks for all the suggestions!

That is why in the cocktail I suggested you add the rum right before you start drinking it.  The less time the alcohol is in contact with a hot beverage the better.