Underhill Punsch, Jan 2009

Underhill Punsch

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?

14 thoughts on “Underhill Punsch, Jan 2009

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  2. 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.

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    • 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.

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  7. 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.

  8. Pingback: THE ELEVENS » Swedish Punsch

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