At the punch-bowl’s brink,
Let the thirsty think,
What they say in Japan:
First the man takes a drink,
Then the drink takes a drink,
Then the drink takes the man!
– Edward Rowland Sill
Let the thirsty think,
What they say in Japan:
First the man takes a drink,
Then the drink takes a drink,
Then the drink takes the man!
– Edward Rowland Sill
Truer words were never spoken by Mr. Sill, a mostly forgotten American poet, especially in regard to today’s post on Mastication Monologues where I entered the exciting world of punch making.
My friend Janice had mentioned that she had extra tickets to a punch making class at an establishment called “Punch House“, so I agreed to partake in this mysterious endeavor. I didn’t really know much about it aside from it being located in the vibrant center of Mexican culture in Chicago, a.k.a. Pilsen. However, I was shocked to find that it was located in Thalia Hall, a concert hall from 1890 that was modeled after Prague’s opera house.
It is a relic of the original Czech inhabitants of Pilsen who eventually left once Latino immigrants began to enter the neighborhood. Thalia Hall’s doors were closed in 1960, but in 2013, the hall has been reopened to the public as a music and dining venue. Upon walking into Dusek’s, the restaurant on the first floor bearing the last name of Thalia Hall’s founder, we checked in and were quickly hustled downstairs to Punch House. From Dusek’s to Punch House, I was taken aback with how elegantly it was decorated like a retro lounge that gave off a vibe of yesteryear with a touch of class.
We were greeted by the hosts and found an open booth complete with all of the tools we needed to make Dusek Punch, the house’s signature drink. 
The class started with a brief history of punch and punch making. Fun fact: the word “punch” is actually a loan word from Hindi. The drink and word came to England from India in the early 1600s due to early colonial trading routes. “Punch” in Hindi means “five” which is a reference to the original five punch ingredients (tea/water, spices, alcohol, sugar, and lemon) or the balance of the following five elements of flavor.
It became a favorite drink for English traders and sailors as a refreshing alcoholic beverage that almost always contained rum but enough water to keep them semi-hydrated. Ok, enough with the history lesson, let’s get down to the punch making. First, we had to peel the lemons in order to make oleo-saccharum or literally “oily sugar” in Latin. It would provide the citrus zest for our punch later. Once the ladies peeled the lemons (I was deemed a threat to myself due to my spastic lemon peeling), we then poured some sugar on the peels to introduce the sweet element to our work in progress. Soon thereafter, I was in charge of muddling the ingredients until the peels began to excrete their natural oils. 
While I was going to town doing the ground and pound to the bowl’s contents, the waitress came over and patronizingly/humorously showed me proper muddling technique. It became a reoccurring punch line (pun intended) throughout the class much to the amusement of my female companions. However, it was my time to shine when I had to juice the lemons for the sour portion of the punch. I should have had my jersey retired with how much juice I got out of the fruit since I even got a couple nods and “good jobs” from the staff when they walked by our table. 
In the middle of my award-winning performance, they allowed us to order other pre-made punches or beverages to sample. I originally went with a milk punch recipe from 1711, but since they didn’t have any made, I settled for the Philidelphia Fish House Punch ($8) which was originally invented in 1732. Needless to say, for a 282 year old recipe, it tasted barely over 100 years old it was so refreshing.
It consisted of Gosling’s black seal rum, Landy cognac, Mathilde Peche liquor, lemon, and angostura bitters. I could liken it to a sweet, peach-infused Hawaiian Punch that had a moderate kick to let you know you were drinking alcohol but didn’t rip your face off. Eventually, it came time to combine all of the flavors in the large bowl since the oleo-saccharum was ready. We started with pouring in a hot cup of water and followed it up with the lemon juice and dark ale. 
Finally, we had to add the Templeton Rye whiskey. Josah was flipping out about since it’s from her motherland, Iowa, and it’s also special since the recipe was born out of the crooked times of American prohibition.
Nothing better than enjoying a spirit with a colorful past. Now, we could have simply slopped it into the bowl like regular squares, but they taught us how to do the fancy “tornado pour”. I got to do the honors because I was the only one with hands big enough to grip the bottom of the bottle. Check me out putting the finishing touches on the punch with the tornado pour here. After we let it sit for a bit, the staff strained it all into a large glass container, but it proved to be a bit too difficult for Joe the waiter since a quarter of it went on our table.
So, they made it up to us by hooking us up with their secret tequila infused punch and experimental pop-top bottle for punch on- the-go. Believe me, it definitely made up for it as the tequila punch made this tequila hater into a fan.
It is a relic of the original Czech inhabitants of Pilsen who eventually left once Latino immigrants began to enter the neighborhood. Thalia Hall’s doors were closed in 1960, but in 2013, the hall has been reopened to the public as a music and dining venue. Upon walking into Dusek’s, the restaurant on the first floor bearing the last name of Thalia Hall’s founder, we checked in and were quickly hustled downstairs to Punch House. From Dusek’s to Punch House, I was taken aback with how elegantly it was decorated like a retro lounge that gave off a vibe of yesteryear with a touch of class.
We were greeted by the hosts and found an open booth complete with all of the tools we needed to make Dusek Punch, the house’s signature drink. 
The class started with a brief history of punch and punch making. Fun fact: the word “punch” is actually a loan word from Hindi. The drink and word came to England from India in the early 1600s due to early colonial trading routes. “Punch” in Hindi means “five” which is a reference to the original five punch ingredients (tea/water, spices, alcohol, sugar, and lemon) or the balance of the following five elements of flavor.
It became a favorite drink for English traders and sailors as a refreshing alcoholic beverage that almost always contained rum but enough water to keep them semi-hydrated. Ok, enough with the history lesson, let’s get down to the punch making. First, we had to peel the lemons in order to make oleo-saccharum or literally “oily sugar” in Latin. It would provide the citrus zest for our punch later. Once the ladies peeled the lemons (I was deemed a threat to myself due to my spastic lemon peeling), we then poured some sugar on the peels to introduce the sweet element to our work in progress. Soon thereafter, I was in charge of muddling the ingredients until the peels began to excrete their natural oils. 
While I was going to town doing the ground and pound to the bowl’s contents, the waitress came over and patronizingly/humorously showed me proper muddling technique. It became a reoccurring punch line (pun intended) throughout the class much to the amusement of my female companions. However, it was my time to shine when I had to juice the lemons for the sour portion of the punch. I should have had my jersey retired with how much juice I got out of the fruit since I even got a couple nods and “good jobs” from the staff when they walked by our table. 
In the middle of my award-winning performance, they allowed us to order other pre-made punches or beverages to sample. I originally went with a milk punch recipe from 1711, but since they didn’t have any made, I settled for the Philidelphia Fish House Punch ($8) which was originally invented in 1732. Needless to say, for a 282 year old recipe, it tasted barely over 100 years old it was so refreshing.
It consisted of Gosling’s black seal rum, Landy cognac, Mathilde Peche liquor, lemon, and angostura bitters. I could liken it to a sweet, peach-infused Hawaiian Punch that had a moderate kick to let you know you were drinking alcohol but didn’t rip your face off. Eventually, it came time to combine all of the flavors in the large bowl since the oleo-saccharum was ready. We started with pouring in a hot cup of water and followed it up with the lemon juice and dark ale. 
Finally, we had to add the Templeton Rye whiskey. Josah was flipping out about since it’s from her motherland, Iowa, and it’s also special since the recipe was born out of the crooked times of American prohibition.
Nothing better than enjoying a spirit with a colorful past. Now, we could have simply slopped it into the bowl like regular squares, but they taught us how to do the fancy “tornado pour”. I got to do the honors because I was the only one with hands big enough to grip the bottom of the bottle. Check me out putting the finishing touches on the punch with the tornado pour here. After we let it sit for a bit, the staff strained it all into a large glass container, but it proved to be a bit too difficult for Joe the waiter since a quarter of it went on our table.
So, they made it up to us by hooking us up with their secret tequila infused punch and experimental pop-top bottle for punch on- the-go. Believe me, it definitely made up for it as the tequila punch made this tequila hater into a fan.Overall, we left very satisfied with our experience, and it was a fun and informative activity for those of you looking for something different to do in Chicago. Not only can you enjoy a piece of Chicago history in the form of Thalia Hall, but you can learn a new skill while making new memories with friends. I highly recommend Punch House’s punch making classes.
Mastication Monologues 