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.