Originating on the English ships that sailed the East and West Indies, punch is an age-old recipe which dates back to the 1600s – a century before the word ‘cocktail’. First imagined by sailors of the Royal Navy who blended their allowance of rum with water, as a lengthener; citrus to ward off scurvy, and finally sugar and spice for flavor; rum punch quickly made its way back to England where it became the drink of high society.

Now, almost 500 years later punch has experienced a revival, being featured on the menus of some of the world’s best bars. From London to New York, Edinburgh to Amsterdam, fancy hotel bars to speakeasies, punch has become the cornerstone of their offering. Due to its versatility and sociability, punch is also making its way into homes where friends and family can gather around the central ‘flowing bowl’, ladling cups of punch whilst musing over stories past, present and future. This National Punch Day (9/20), celebrate the original rum serve with a cup of Banks Rums punch at home with the help of the simple to make recipes from bar luminaries, Jim Meehan, David Wondrich, and Julie Reiner.

MmRpmW8Q.jpg

GREEN TEA PUNCH BY JIM MEEHAN

A twist on the classic 5-ingredient punch, the green tea in this recipe complements the grassy notes of Banks 5 Island Blend and is easy to make at home.

Ingredients (to serve 10 drinks): – 1 bottle of Banks 5 Island Blend – 375ml Sencha green tea – 375ml mint tea – 200ml lime Juice – 200g demerara sugar

Method: 1. Brew the tea, then stir in the sugar until it dissolves 2. Add 4 cups of ice to chill and dilute the mixture, then add lime juice and rum 3. Chill before service 4. Add all ingredients to a punch bowl filled with one large block of ice 5. Pour into punch cups filled with ice and garnish with grated nutmeg

BanksRum_Punch_069.jpg

ENDEAVOR PUNCH BY DAVID WONDRICH

Ingredients (to serve 10 drinks):

– 1 liter Banks 7 Golden Age Rum

– 500ml rainwater Madeira

– 500ml cold water

– 250ml lime juice

– 75ml Pierre Ferrand dry orange curacao

– Lemon Oleo-Saccharum

Method:

1. Combine and stir in the oleo-saccharum until the sugar dissolves. Chill before service.

2. Glassware: Punch cups filled with ice.

3. Garnish: Grated nutmeg.

FDcNBYnQ.jpeg

DRAGON PEARL PUNCH BY JULIE REINER

Ingredients (to serve 10 drinks):

– 1 liter Banks 7 Golden Age Rum

– 750ml chilled Jasmine tea

– 500ml coconut water

– 250ml lime juice

– Grapefruit Oleo-Saccharum

Method:

1. To make the oleo saccharum, slice 4 peels of grapefruit into a 1-pint mason jar, add ¾ cup sugar. Seal, shake and leave overnight (or for 4-5 hours in the sun). This is your “oleo-saccharum.”

2. Combine all other punch ingredients and stir in the oleo-saccharum until it dissolves. Chill before service.

3. When ready to serve, add to a punch bowl filled with one large block of ice, half grapefruit, and lime wheels.

4. Serve in punch cups filled with ice, and garnish with half grapefruit and lime wheels from the bowl.