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!
Pingback: Underhill-Lounge » Pooh-Bah Cocktail
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.
Pingback: Strike’s Off Cocktail | Underhill-Lounge
Pingback: Tanglefoot Cocktail | Underhill-Lounge
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.
Pingback: May Blossom Fizz | Savoy Stomp
Pingback: Friday Night Cocktail: Swedish Punch and the Doctor Cocktail | Kayahara.ca
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!
Pingback: THE ELEVENS » Swedish Punsch