Mint Punch (1934) ★★★★★
As a child I loved to mix things. I especially loved to mix juices. I would happily drink my grape-orange-fruit punch-apple juice, even when other people were disgusted at its swampy brown-green coloring. So naturally, I love to make punch recipes!
I loved that the owner of this cook book made their own interpretation of this recipe, so I decided to follow that instead of what was published. I think overall, it just halves the recipe, but whatever.
The Verdict:OH MY GOODNESS THIS IS SO DELICIOUS. Also, I made this with only 1 orange, but it was still awesome. I figured that old-timey oranges were probably less monstrous than the ones we have today anyway. If you crush the mint right, there should be a faint, but present and not overpowering minty-ness. Then you taste the citrus, which is just tart enough because of the sugar syrup. And the carbonation from the ginger ale is a nice touch. This is perfect for a summer party. Even Mr. Man, who freaked out at first because he has something against grape juice thought this was different and delicious.
Modernized Recipe:(Adapted from New Tested Recipes)
3/4 cups SUGAR
1 cup WATER
1 cup GRAPE JUICE
2 sprigs MINT, crushed*
1 LEMON, sliced
2 cups GINGER ALE
1. In a saucepan, boil the sugar and water for 2 minutes. Let cool.
2. While syrup is cooling, juice the lemon and oranges.
3. In a pitcher, mix the citrus juices, grape juice, crushed mint, and ginger ale. Stir in the cooled syrup and sliced lemon. Add the ice to the pitcher or to punch glasses.
* The best way to crush mint is to muddle it with a special muddling device. If you don't have one, use a mortar and pestle or the back of a spoon. You want it to be just bruised enough to release the juices, but not completely pulverized or it will become bitter.