Amazingly, I’ve been making versions of this recipe for over 2 years now!
Latest version, this one distinguished by presence of actual Sorrento Lemons!
Underhill Punsch, January 2009
2 cups Appleton V/X Rum
1 cup Batavia Arrack
2 cup hot extra strong spiced tea (4 tsp Peet’s Yunnan Fancy Tea, 6 crushed cardamom pods, brewed in 2 cup water)
2 cup raw or natural sugar
2 Sorrento lemons sliced thinly, seeds removed
Put sliced lemons in a resealable non-reactive container large enough to hold 4 cups of liquid. Pour Rum and Batavia Arrack over citrus. Cover and steep for 6 hours.
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. Rest 24 hours and enjoy where Swedish Punch is called for.
Say a Boomerang, Biffy or even a Diki-Diki, if you are feeling brave.
Anyone got any other favorite uses for Swedish Punsch?
The Diki-diki does sound worth a try!
[...] 1 Dash Apricot Brandy. (1 dash Rothman and Winter Apricot Liqueur) 1/3 Swedish Punch. (3/4 oz Underhill-Punsch) 1/3 Dry Gin. (3/4 oz North Shore Distiller’s No. [...]
I just used your recipe and roughy it was very good. Best cocktail so far is the Volstead. Jamie Boudreau’s version.
1 1/2 oz rye
1/2 oz grenadine
3/4 oz orange juice
1/2 oz your Swedish Punsch
dash of pastis
shake, double strain, serve, put in mouth.
Thought not roughy.
[...] Off Cocktail 1/4 Lemon or Lime Juice. (3/4 oz Lemon Juice) 1/4 Swedish Punch. (3/4 oz Underhill Punsch) 1/2 Gin. (1 1/2 oz Plymouth Gin) Shake well and strain into cocktail glass. Created by Harry [...]
[...] of 3/4 oz Lemon Juice) 1/3 Bacardi Rum. (3/4 oz Barbancourt White Rum) 1/3 Swedish Punch. (3/4 oz Underhill Punsch) Shake well and strain into cocktail [...]
Does the final product need to be refrigerated or can it sit on the shelf?
I leave it on the shelf unrefrigerated and I’ve never had anything grow in it. It does throw some sediment over time and the citrus character mellows.
[...] all that money getting Punsch shipped from Germany. I mean, you can always make your own, a la Underhill-Punsch, it’s way less work than Milk Punch, trust [...]
[...] I had a couple of other sources for ideas, including eGullet, Erik’s Savoy Stomp, and David Wondrich’s book Punch. Recipes vary, but all call for an ingredient that may be hard [...]
Do I need to use a Batavia Arrack, or can I use a Coconut Arrack from Sri Lanka? Are they similar enough?
I’m in Canada, and my options are limited.
The flavor of Coconut Arrack isn’t very similar to Batavia Arrack. If you can’t get Batavia Arrack, I’d just use a mix of flavorful dark Jamaican and light Martinique Rums. It won’t be quite the same, but it will be interesting.
Thanks, Erik!
This is on my to-do-list. Will let you know how this turns out!
[...] His favorite Swedish Punsch concoction is the Doctor Cocktail. I look forward to trying this after picking up some Punsch (Astor Wines sells the Kronan), or making my own according to Mr. Ellestad’s recipe. [...]