Try an 18th century punch

7 June 2011

The Scottish coast of the Solway Firth was always a very busy place for smugglers in the 18th and early 19th centuries. With duty free imports allowed to encourage the development of the Isle of Man, the opportunities for an enterprising and sea-skilled fellow to make a bit with fast runs to the mainland were obvious.

Here's a recipe from the Wigtown Agricultural Society's Town and Country Marquee Cookbook for “18th Century Mulled Wine, that serves 12.

2 bottles of red wine
24 lumps of sugar
12 cloves
2 pints (1.2 litres) of boiling water
Half a pint (300ml) of Curacao
Half a pint (300 ml) of brandy
Grated nutmeg

Curacao is an orange liqueur from the Dutch island territory of that name which flourished as a slave trading centre in the 18th century. Many Dumfries and Galloway fortunes were made in the slave-dependent Caribbean sugar trade. Wigtown's most impressive house, in Station Road, Dunure, was built on the rewards of the sugar trade. If you can't find any Curacao, use another orange liqueur.

Pour the wine into a saucepan and add the sugar and cloves, bringing almost to boiling point. Add boiling water. Pour in the Curacao and brandy. Pour into glasses and grate the fresh nutmeg on top.

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