(Serves 6-10)
Martha Stewart may be today's doyenne of domesticity, but our country's first First Lady, Martha Washington, was an esteemed entertainer of her Mount Vernon home. The Distilled Spirits Council and master mixologist, Dale DeGraff, have created a recipe inspired by what Martha Washington may have served.
Ingredients
3 oz. White Rum
3 oz. Dark Rum
3 oz. Orange Curacao
4 oz. simple syrup
4 oz. lemon juice
4 oz. fresh orange juice
3 lemons quartered
1 orange quartered
1/2 Tsp. grated nutmeg
3 cinnamon sticks (broken)
6 cloves
12 oz. boiling water
Colonial Food
Recipes
Want to learn how to cook like Martha Washington? Check out our colonial recipes page.
Instructions
- In a container, mash the orange, lemons, cinnamon sticks, cloves, and nutmeg.
- Add the syrup, lemon, and orange juices.
- Pour the boiling water over the mixture in the container. Let cool for a few minutes to allow the spices to open.
- When cool, add the white rum, dark rum, and orange curacao.
- Strain well into a pitcher or punch bowl (to remove all of the spice marinade).
- Serve over ice in goblets and decorate with wheels of lemon and orange.
Rum
During the colonial era, rum was the preferred alcoholic drink of American colonists. By one estimate, colonists consumed 3.7 gallons annually per head by the time of the American Revolution.
Punch Strainer
A necessary implement of fashionable entertaining in any genteel colonial Virginia home, the strainer removed remnants of spices and fruit pulp from the potent mixture of East or West Indian spirits, citrus juice, sugar, and spices.