Grab a Ladle: National Punch Day is Sept. 20

September 20th is National Punch Day. While some associate punch with everclear, trashcans and college, a true punch (which is Hindi for “five”), is comprised of five main components: sugar, water, citrus, spice and alcohol.

An Indian discovery, punch gained popularity amongst sailors who took advantage of the abundance of Caribbean sugar cane as a perfect ingredient for their new drink of choice. When punch arrived in the new world, many drinkers relished the taste, texture and simplicity of the drink, and enjoyed sharing it in large quantities.

“It’s the original mixed drink,” says David Wondrich, drinks historian and author of Punch. “It caught on early in American history and quickly became a sensation.” It’s easy to understand why – it’s delicious and comes in large containers.

In celebration of National Punch Day, we’re breaking out the bowls, cups and ladles and mixing up some rum punch. The below punch recipes come courtesy of Flor de Caña and NYC mixologist Phil Ward.

Proportions can be modified. Just multiply the below single-servings to accommodate larger quantities.

Flip Flop Punch

2 oz Chamomile-infused Flor de Caña 4-year old
4 sugar cubes
3 oz club soda
1 oz lemon juice
1.5 oz grapefruit juice

Muddle and dissolve 4 sugar cubes in 1 ounce of club soda, then add the rest of the ingredients one at a time and stir as added. Add ice and stir the punch until it is chilled. Strain punch into a glass or punch bowl (depending on the size of the portion), top with 2 ounces club soda and garnish with grapefruit slices.

*Chamomile Infused Flor de Caña is made by adding 4 bar spoons of chamomile tea to one bottle of rum. Let the concoction sit for an hour and forty five minutes and then strain out the tea. Save the bottle for storage.

Goodnight Moon

2 oz Flor de Caña 7-year Grand Reserve
4 sugar cubes
3 oz club soda
2 whole cloves
1 pinch of fresh grated nutmeg
1 oz lemon juice
2 oz Fuji apple juice
2 dashes of Peychaud bitters

Muddle and dissolve sugar cubes in 1 ounce of club soda. Muddle the cloves with the sugar cubes, then add remaining ingredients one at a time and stir as added. Add ice and stir punch until chilled. Strain concoction into a glass or punch bowl, depending on the size of the portion, top with 2 ounces club soda, and garnish with apple slices and cinnamon sticks.

Green Acres Punch

2 oz Flor de Caña 4-year old
1 oz Flor de Caña 18-year old
.75 oz rich demerara simple syrup
1 oz lime juice
6 oz hot, strong green tea
1 mint sprig

Combine all ingredients in a container and leave over night. Strain the next day and refrigerate. To serve, pour the punch into a glass and garnish with a lime wheel and mint sprig.