A New York Times feature story on the return of punch to the public consciousness.The article focuses on the link with Charles Dickens, who was a punch aficionado, and with the modern renaissance in punchmaking in Manhattan.
But back in the 18th century punch was a favorite among pirates, and many primary historical accounts mention pirates manufacturing punch after taking a prize, using the punch to loosen the tongues of the crew so they would disclose the location of hidden loot. It was also used as a hazing ritual to torment captured prisoners, forcing them to drink large quantities of the stuff just for the entertainment value.
The pirate punch was made of found ingredients, and could include rum, gin, brandy, wine, sherry, port, and madeira, mixed with sugar, water, and fresh fruit or fruit juice.
The article mentions one recipe that probably originated at sea:
He made two batches for me recently at the JakeWalk, a bar he likes in Carroll Gardens, Brooklyn, using recipes from “Punch.” One, Meriton Latroon’s Bantam Punch, combined an Indonesian rum of sorts called Batavia Arrack with ambergris, which Mr. Wondrich defined as “clotted whale cholesterol,” and gula jawa, a funky Indonesian palm sugar. The drink tasted of spiked molasses, with some Worcestershire dribbled in, and entranced me.Good article.
