Underhill Punsch–Tales Version

Underhill Punsch

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.

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!

Making Your Own Cocktail Ingredients

20 thoughts on “Underhill Punsch–Tales Version

  1. I just have to make this one..i cannot live where i live without doing it.
    Its just that i don`t have the El D 5year, how do you think Banks XM 12 years would do? its at least a Demerara..

    Cheers!

  2. Hi Tiare!

    I wish I have tried more Demarara rums to give you an educated opinion about the Banks 12!

    The El Dorado 5 was kind of a serendipitous purchase for me.

    My normal choice for these sorts of punch things is the Appleton V/X. For some reason all the places in town I knew to call were sold out of the Appleton. Some friends had recommended the El Dorado White as a good rum, so the 5 seemed like a safe choice when I found it at around $20 per 750ml.

    I was actually really impressed with the El Dorado 5 as a rum, not just as a punch rum, and want to get more to experiment with.

  3. The Banks 12 is a delicious rum, quite flavorful, and also quite a bargain. Martiki will concur! A bit more flavor intensive than the El Dorado 5, but should work quite fine for an Arrack Rum Punsch.

  4. the only thing i’ve noticed about some of the demerara rums is that a dominant caramel taste can spoil your complexity… that has been my experience a couple times with lemonheart…

  5. That is a very good point. I believe the LH is a bit more caramel flavored though than Banks 12 which also is less caramel flavored than (the oh so yummy..i`m drooling now) Banks 10.

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  10. Hi!

    Making my first batch. Quick question: do you refrigerate the finished product?

    Thanks for a great site!

  11. Marty, no I never refrigerate my punch. There’s so little biological content in it, I don’t see the point. Though it may throw some sediment over time and I am unclear about the flavor evolution over time. Generally you lose any tartness rather quickly to oxidation. Spice flavors also evolve and change dominance as they age.

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  15. If you look up Swedish Punsch on the http://www.drinkupny.com ordering website it gives you an option to buy Batavia Arak with Neisson “Eleve Sous Bois” Rhum Agricole as well as a recipe on a smaller scale to make Swedish Punsch adapted from a recipe by David Wondrich. I’m not sure if they are just trying to sell this particular rhum, or if it is a good choice with which to make the punsch. This is the scaled down recipe (no black tea is included though):

    2 oz. Batavia-Arrack van Oosten
    1/2 oz. Rhum Neisson “Agricole Eleve Sous Bois” Rum
    3/4 oz. Fresh Lemon Juice
    1/2 oz. Simple Syrup
    3 oz. Water
    A pinch of ground cardamom or nutmeg

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  19. To be quite honest I belive that the more traditional way of mixing punsch over here in sweden is NOT by using rum, but to use brännvin(like vodka but with a lower alcohol content, between 30% and 38%, where vodka is usually over 40%). There are some of the brands in the store that use rum, but none of the old recepies I´ve come across use it. But many do endorse experimentetion, so the rum is not a bad idea. But it is in no way so that punsch is exclusively made out of rum. The important part is the arrack, the sugar, the tea and that you use some kind of liqour even though it is not so important what kind, as long as it tastes good.

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