The Erie Cook Book Revisited: Penn'a Punch

Morgan Yezzi

Brew up a pot of Penn'a Punch for your next Kettle Drum u2013 a riotous, informal party that is often unplanned but always welcome. This refreshing twist on the vintage recipe for Paris Punch, penned by the ever-gracious hostess Laura Sterrett, will always have unexpected guests coming back for more.

Ioften seek out the little madness that comes from hosting. A visit from a friend isn't always planned. On the daily, I encourage people to just pop in on me.

In the "Social Entertainments" chapter of The Erie Cook Book (1881), our hostess, Laura Sterrett describes a "Kettle Drum'' in just over 1,000 words. Her voice indicates that these gatherings were rife with mischief and only her most-trusted friends were invited. A "cameras off" type of Victorian hangout where the tea is spiked and spilled. As she says, "These evening tea-drinkings are not governed by any such set of laws that an original-minded hostess cannot innovate without being made out as peculiar."

If one were to receive an invitation under this whimsical moniker, it would be in the form of a visitation card and one could expect to be a guest for tea anytime from 4 o'clock into the early evening. One may note an embossed tea kettle, indicating any questions you may have on the manner of the event. Teas of various flavors should be served, but not too strong. The food isn't fussy or expensive, but that of a nibbling nature.

Please, by all means, break up the humdrum of my day and stamp a memory on it — my stove is always on and I'll always offer to brew up a pot of something. The people in my life are to comfort as leaves are to tea; essential for brewing a nest of warmth. 

As the summer cracks on, serve a Penn'a Punch

 Yield: two 4 oz. cocktails

1/2 cup or 4 oz. brewed green tea

1/4 cup or 2 oz. brandy

1/4 cup or 2 oz. lemon syrup

Seasonal fruit garnish

 Tea: Bring 4 cups of water to just below a boil and take it off the heat. Pour the water over 1/4 cup of looseleaf green tea or eight teabags. Let it steep and come to room temperature.

Lemon Syrup: zest three lemons and rub 1/4 cup of sugar into the zest to combine. Roll the zested lemons and then juice them into the sugar and zest. Whisk until the sugar is combined.

Punch: Pour the tea, brandy, and syrup into a shaker and go for 20 rounds. Dip the rim of a tea cup in the lemon syrup and coat it in sugar or salt. Fill the teacup with crushed ice and top off the cup.

Garnish: crushed mulberries or strawberries