Cooking Up History: Mint Punch (1915)
Cooking Up History: Mint Punch (1915)
In 1910, the Wauwatosa News published an article detailing the art of growing mint: “Mint is a deep-rooted plant with underground stems or runners, and it can only be grown profitably on certain soils. It requires a good, light, warm soil, which suits it best being a deep rich loam on gravel, but it will thrive well on a chalky subsoil. It. likes a moist spring and a dry, hot summer.” Times have surely changed, because not only do we now have seemingly innumerable varieties of mint, some of us even struggle to keep it in check once introduced to our gardens.
In search for ways to use up the untamable herb, we came across a recipe for mint punch printed in the Watertown Weekly Leader in 1915. It calls for the mint to be bruised and added to a strong lemonade and ginger ale. Not only does it help with the decimation of the mint growth in the garden, it makes for a very flavorful and refreshing beverage on a hot spring or summer day.
The Recipe in 2021:
Mint Punch
- 5 organic lemons
- 12 sprigs of mint
- 1 cup sugar
- 1 quart water
- 1 quart ginger ale
- Ice
For garnish
- Small sprigs of mint
- 1 egg white
- Powdered sugar
Mix water and sugar in a punch bowl or pitcher. Wash and slice lemons and add them to the sugar water. Slightly bruise the mint using a muddler or rolling pin and add them to the lemonade. Mix in ginger ale and keep cool until serving.
When ready to serve, serve over ice and garnish with a sprig of mint, moistened with the egg white and then dipped in powdered sugar.
Looking for more drink options? Check out our historic happy hour recipes.