Swedish Punsch is a cocktail ingredient that pops up every once and a while but is rare as rocking horse shit. Luckily the main ingredient, Batavia Arrack, is semi available now.
I've made two versions of so far. The first recipe I used was from Joe at Barkeeper in Silverlake. It was good and quite a bit more spicy. This one from the blog Underhill Lounge is more balanced. It's nice on its own chilled or used as an ingredient in a Volstead cocktail, my new favorite.
I've made two versions of so far. The first recipe I used was from Joe at Barkeeper in Silverlake. It was good and quite a bit more spicy. This one from the blog Underhill Lounge is more balanced. It's nice on its own chilled or used as an ingredient in a Volstead cocktail, my new favorite.
2 cups Appleton V/X Rum (I used Lemon Hart Demerara)
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.
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