Sangaree Punch

This punch is the ultimate ancestor of French Sangris, American Brandy Sangaree and Spanish Sangria - in that order.
It is always a universal favorite in Elemental Mixology course punch sessions.
It would take a few of them to get most people drunk, so it is almost a temperance drink - good for when a delicious, complex-tasting, adult drink is wanted that won't make anyone silly.
The photograph was taken by Elemental Mixology attendee, Aaron R.
Notes on the drink's history follow the recipe.

Recipe

Set out a 103/4 fl-oz. punch tumbler (Stölzle catalog number 350-00-13).
Cut a full-wheel slice of bar-tender's (Key) lime with a slit cut in it to fit on the rim of the punch tumbler and reserve it as garniture
Have nutmeg and a grater ready.
Into a metal mixing tumbler ('shaker tin') goes:

  • 1 pony [1 fl-oz.|30 ml.] of bar-tender's (Key) lime juice
  • 2 dessertspoons [4 tsp.|20 ml.] of superfine white sugar
  • 1 jigger [2 ponies/fl-oz.|60 ml.] of verdelho Madeira wine (I use Blandy's 5-year verdelho)
  • 1 shot [11/2 ponies/fl-oz.|45 ml.] of chilled spring water

Into the punch tumbler goes:

  • 4 cubes [~4 fl-oz.|120 ml.] of service ice (true cubes of about 1 fl-oz. volume, each)

To the other ingredients already in the metal mixing tumbler, add:

  • 3/4 fill the metal mixing tumbler with method ice or cracked ice [about 1/2 fl-oz. cubes]

Seal the mixing tumbler with a metal mixing cap ('cheater tin') and shake vigorously to mix and chill/dilute.
Finely-strain this into the punch tumbler already containing the service ice.
The fill should be perfect if the appropriate ice and service vessel are used, and if the shaking is vigorous and hard.
Insert a glass drinking straw. Garnish with:

  • 1 full-wheel slice of bar-tender's (Key) lime (as previously reserved)
  • a liberal amount of freshly-grated nutmeg

Serve (or drink).

This punch is mentioned in a book of noteworthy events in London from the year 1736 as one that a punch-seller by the name of Gordon was offering in the Strand. It was based on Madeira wine instead of spirits and it seems mister Gordon suggested that the drink was good for the blood. He called it after the Portuguese word for blood sangre (pronounced "sawn-HREY"). As a good Englishman, mister Gordon pronounced the word more like 'SANE-gree', which soon became Sangaree.
Sangre Punch, or Sangaree Punch, was the ultimate ancestor of the nineteenth-century French drink called Sangris ("sawn-gree" - obvoiusly from having heard the English pronunciaiton), which retained the Madeira wine base. It is amusing to read a mid-eighteenth century Parisian food writer who had heard it said that Sangris was originally an English drink, but rejects that on the grounds that the name of the dirnk means something in French - sang gris, meaning 'gray blood'. Many Spaniards would surely be just a surprised to learn that their Sangria is descended from an English source by way of France.
The eighteenth-century, sling-form, American drink called Brandy Sangaree is also an echo, albeit in a different drink-genre, of the London original. As mentioned above, the cup-form drink from Spain called Sangria descended from the original Sangaree Punch by way of France. It first appears as a drink (as opposed to blood-letting) in Spanish literature around 1895.
Now let us have as the original Sangaree Punch and imagine that it is good for our blood.