tag:blogger.com,1999:blog-14039903.post4407356599581435022..comments2011-12-07T17:05:03.370-05:00Roberthttp://www.blogger.com/profile/09749196397772618661noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-14039903.post-89162720594228895082011-12-07T17:05:03.370-05:002011-12-07T17:05:03.370-05:00I want to recreate a punch recipe from the mid 1700s. It calls for rum and sugar. What kinds of readily available rum and sugar would most approximate what was used then? Dark or light rum, proof, cane, turbinado, light or dark brown sugar? Also would like advice for the best BBQ cookbook to buy for a novice cook with a charcoal grill. ThanksAnonymousnoreply@blogger.com