COOKLORE


Tea Punch



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The Horrors of Washington’s Latest Fad in Drinks





1906



“If your hostess offers you some of that ultra fashionable drink, called tea punch a la Russe, take the advice of a victim and resolutely decline,” said Miss Southerland, daughter of Commander Southerland, who has just returned from a trip to the Czar’s domain and the mysterious lands of northern Asia. According to Miss Southerland, tea punch is delightful, but it is much more seductive than sparkling champagne, or the illusive highball, and the amount of headache which may be contained in one small glass in incomprehensible.


Yet tea punch is a feature of the summer, and the recipe, it is said, which is so popular in Newport, was given a prominent woman last summer by Count De Witte during the peace conferences. The foundation of this new-fangled drink is, of course, very fine and aromatic tea and then about six kinds of liquors, some old rum and a dash of that horrible fire called kolski is added the last thing. The concoction is served so cold that it seems almost frozen and it certainly makes the partaker very witty, brilliant and companionable for an hour or more after taking. Hence its popularity on verandas at the Country Club and at 5 o’clock parties of a sultry afternoon.



Tea Punch





1907



Make a good infusion of tea with four teaspoonfuls of the best mixed tea and a quart of boiling water. After it has drawn four minutes, strain it from the leaves and cool. Fill the punchbowl half way to the top with cracked ice; stir in a cupful of granulated sugar and the strained juice of four lemons. The tea goes in next, and, just before it is served, a pint of some good table water.



Iced Tea Punch





1915



One quart strong tea, juice of four oranges, juice of three lemons, two cups crushed strawberries, sugar to taste. Other fruit juices may be added, which will increase the flavor.



Spiced Tea Punch





1932



Spiced Syrup:

2 cups sugar

1 cup water

3 tsp whole cloves

6 tsp stick cinnamon


3 cups orange pekoe tea infusion

1 ½ cups spiced syrup

¾ cup lemon juice


Bring water and sugar to boil and boil one minute. Remove from heat and add spices. Cover and allow to cool. Strain to remove spices before using. Pour warm or hot tea over ice, add spiced syrup and lemon juice. Mix and serve.



Hot Tea Punch





1933



2 quarts Burgundy wine or red grape juice

2 quarts fresh brewed tea

2 cups rum

2 cups sugar

2 sliced lemons

6 whole cloves

1 piece stick cinnamon


Add wine, sugar and sliced lemons to fresh tea. Let stand 30 minutes. Add spices and heat mixture slowly but not boil. When hot, add rum and serve.



For Clear Tea





1933



To chill a tea too quickly is also sure to cloud it. To avoid cloudiness even if the water in your community is free of cloud-producing chemicals, do not set the freshly made tea in the refrigerator to cool. Simply let it cool at kitchen temperature.



Prairie Tea Punch





1933



One lemon rind, grated

Two cups granulated sugar

One quart water

Two cups freshly made strong tea

Juice of three lemons

One tsp vanilla

One tsp bitter almond extract

One pint bottle carbonated water


Mix rind, sugar, and water, bring to boil, and boil five minutes. Add tea, lemon juice, vanilla and almond extract. Chill thoroughly Add carbonated water when ready to serve Serve in tall glasses half full of ice



Ginger Ale Tea Punch





1933



One cup granulated sugar

One cup hot, freshly made tea

3/4 cup orange juice

1/3 cup lemon juice

1 pint dark ginger ale

1 pint dry ginger ale or sparkling water

A few thin slices from an orange


Pour tea over sugar and as soon as sugar is dissolved, add fruit juices. Add to punch bowl over large piece of ice. Just before serving, add ginger ale and orange slices



Quaker Tea Drink





1933



3 tall sprigs of fresh mint

3 cups fresh brewed tea

Juice from 3 lemons

Juice from 3 oranges

1/2 tsp powdered ginger

2 tbsp hot water

2 cups cold water


Put mint in pitcher and bruise leaves and stems with base of a silver spoon. Set aside pitcher. Mix tea and fruit juices together. Stir ginger powder into hot water to dissolve, then mix with cold water, and stir into tea/juice and mix well. Pour into pitcher. Can be sweetened with a little sugar if preferred.



Hot Tea Punch





1938



2 cups pineapple juice

1 pint strong black tea

1 quart apple juice

1 quart loganberry juice

6 cloves

1 stick cinnamon

Lemon juice to taste


Make strong tea, add cloves and cinnamon to steep. Strain and add fruit juices, add sugar if necessary. Add a little lemon juice, tasting as you go, until it is zippy in flavor. Serve piping hot.



India Tea Punch





1940



8 cups boiling water

1 tsp whole cloves

1 Tbsp cinnamon sticks

2 Tbsp black tea

1/2 cup lemon juice

1/2 cup orange juice

1/2 cup sugar syrup


Pour water over spices and tea, let steep five minutes. Strain, cool, and chill. Add the other ingredients and serve in glasses filled with ice.



Tea Lemonade





1953



4 cups boiling water

6 Tbsp tea

3/4 cup cold water

3/4 cup sugar

3/4 cup fresh lemon juice


Make syrup by simmering 3/4 cold water and sugar together 10 minutes. Add tea to hot water, strain into pitcher with cold water. Add sugar syrup. Add lemon juice. Pour over ice in tall glasses.



Tea Delight, for groups





1953



4 cups boiling water

2 Tbsp tea

1 cup sugar

4 12-oz cans apricot nectar

1 cup fresh lemon juice

1 quart orange juice

3 quarts ginger ale

Lemon slices


Add tea to hot water, add to sugar and stir until dissolved. Add fruit juices and chill. When serving, pour over ice block in punch bowl and stir in ginger ale. Garnish with lemon slices.



Oahu Country Club Iced Tea





1959



Make tea to your taste and dip mint leaves in tea for 3 minutes. For each 14-ounce glass add: the juice of 1/2 lemon, 1 Tbsp pineapple juice, 3 tsp sugar. Place in cocktail shaker and shake well. Place in refrigerator and chill. Before serving add ice and a spear of pineapple.


Tea Punch





1974



1 quart boiling water

1/4 cup loose tea or use approximate instant tea

2 cups fresh lemon juice

2 cups pineapple juice

2 cups orange juice

4 cups sugar

3 quarts carbonated water


Mix all until sugar is dissolved and pour over ice.