Pepper Punch
Ingredients
Directions
Mix 1½ oz of concentrated punch with 1 gallon of plain syrup.
Add a few drops of soluble essence of capsicine and mix well.
Pour about 1½ oz of the syrup into each bottle.
Fill the bottles with plain aerated water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Concentrated punch
- Provides the main flavor base of the drink.
- Plain syrup
- Adds sweetness and body, balancing the sharpness of the punch.
- Soluble essence of capsicine
- Supplies the peppery heat that defines the drink, even in small amounts.
- Plain aerated water
- Adds carbonation, giving the drink its fizz and lightness.
The step that matters
Adding the capsicine essence. Capsaicin, the compound behind pepper heat, is very potent, so a few drops can overwhelm the drink. Mixing it fully into the syrup before bottling spreads the heat evenly across every bottle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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