The word punch comes from the Hindi panch, which is cognate to German fünf, Greek pente, Latin quintus and English five, all sharing a common Indo-European root.
The name refers to the five traditional ingredients of a punch: water; tea; citrus juice; sugar; alcohol. This basic recipe is excellent on its own—just mix one part of each and drink up. It can be improved by the addition of spices and by the use of honey in place of sugar.
Although punch is enjoyed by all, in the English-speaking world sea-captains have ever had an affinity for it. In fact, it’s said that more than a few had stone punch-bowls placed atop their tombs. And of course punch has long played a great part in the traditional celebrations of English & Scottish men’s clubs.
Herewith, a few punch recipes.
This is sized to be drunk one glass at a time.
Mix all ingredients well, then serve it forth.
This is excellent to give to a man suffering illness, as the heat is soothing to the throat and the ingredients are strengthening (Vitamin C in the lemon juice; most of the spices have salutary effects on the health, particularly ginger). It wondrously loosens phlegm from the passages, and tastes great to boot.
Mix water, juice, sugar and spices together in pot, then bring to boil. When at boiling, cut heat and add tea leaves (I leave the pot on the old burner to keep a little bit of residual heat coming); after a few minutes, pour in the apple cider and serve forth.
This receipt would be greatly improved by the substitution of honey for sugar, and might go very well with the addition of $frac12; teaspoon Angostura or Peychaud bitters. It might also be worth experimenting with fresh ginger, red chilis and adding lemons, limes or oranges studded with the cloves. Periodically, one can add a shot or two or rum or whiskey to keep a slight amount of alcohol present, which has a pleasant numbing effect on the throat.