Underhill Punsch–Tales Version
2 750ml Bottles of El Dorado 5 Year Demarara Rum
1 750ml Bottle Batavia Arrack van Oosten.
8 lemons, sliced thin and seeded.
750ml Water.
8 teaspoons Yunnan Fancy China Black Tea.
2 crushed cardamom pods.
4 cups Washed Raw Sugar.
This makes a bit more than 3 litres.
Put sliced lemon in a resealable non-reactive container(s). Pour Rum and Batavia Arrack over lemons. Cover and steep for 6 hours.
Heat water and steep tea and cardamom in it for the usual 6 minutes. Pour through cheesecloth to remove tea leaves and cardamom pods.
Dissolve sugar in hot tea and cool to room temperature. Refrigerate.
After 6 hours, pour rum off of sliced citrus, without squeezing fruit.
Combine tea syrup and flavored rum. Filter and bottle in a clean sealable container(s). Age at least overnight and enjoy where Swedish Punch is called for.
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A more traditional version of Swedish Punsch than the previous Underhill Punsch II.
(By the way, that El Dorado 5 is a really tasty rum for the price!)
We’ll be serving this during the Tales of the Cocktail panel I’ve somehow snuck on with the following esteemed gentlemen: Jamie Bourdreau(!), Paul Clarke(!), and John Deragon(!). Huh, that is odd, B, C, D, and E? Were they just going alphabetically? I’m not entirely sure what exact cocktails the other gentleman are making, but I’ve heard rumors of a new version of Jamie’s Amer Picon replica, some whispering from John about Bacon Fat Washed Bourbon, and Paul seems to be infusing enough Tequila por Mi Amante to make nearly the whole remaining population of New Orleans a drink.
Hope to see you there!
