The Grand Secret of Punch
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
This year, enliven your holiday party with a delicious, historic punch!
Punch is a time-honored tradition in New York, past due for a revival. According to The Lights and Shadows of New York Life published 1873: ”Punch is seen in all its glory on [New Year's] day, and each household strives to have the best of this article. There are regular punch-makers in the city, who reap a harvest at this time. Their services are engaged long before-hand, and they are kept busy all morning going from house to house, to make this beverage, which is no-where so palatable as in this city.”
In this class, we'll demo and drink, giving you the chance to make and taste three wintery punches. You'll learn how to make Charles Dickens' own recipe for an impressive, flaming-hot punch; we'll discuss the safety concerns regarding eggnog and look at several contemporary and antiquated recipes; and we'll try apple alcohol based cocktails that take advantage of holiday flavors and local ingredients.
Sign up to learn the time-tested secrets for perfectly delicious punch!
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