Peytonia Picnic Punch
We adapted our Peytonia Picnic Punch from the Peytonia Cook Book, published in 1906 by Atholene Peyton of Louisville, then in her mid-twenties. It was the first Kentucky cookbook written by a Black person and was dedicated to the Women’s Clubs of America.
Miss Peyton’s cookbook laid out detailed directions for a wide range of dishes, from casual to elaborate, and offered tips on pantry-stocking and dining room decor.
In those pre-Prohibition days, she also included several cocktail recipes, like one for a mint julep made with 20-year-old whiskey and finished with a splash of Jamaica rum. Atholene’s Picnic Punch called for four bottles of claret, a pint of “best whiskey” and a whole pineapple, and served a crowd of 50.
If your party’s a little smaller, enjoy this version at your next picnic!
Ingredients
2 lemons (preferably organic), sliced
3 oranges (preferably organic), sliced
1 cup sliced fresh pineapple
Sugar to taste, suggest 1/3 cup
1 bottle fruity red wine such as Pinot Noir, Beaujolais, Grenache
2 cups water
1/2 cup Kentucky bourbon
Directions
Layer sliced fruit and sugar in a 2-quart glass pitcher.
Add wine, water and bourbon and stir well. Dilute with additional water if needed but remember that you’ll be serving the punch on ice.
Cover and refrigerate for at least one day to allow the flavors to meld.
Serve over ice with additional fruit for garnish.
Makes 12 servings.
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