Been making variations on Jerry Thomas’ California Milk Punch since last June.
Most recent variation executed in my home state of Wisconsin for a New Year’s gathering with some friends.
‘Sconnie Milk Punch
6 Lemons
4 Cara Cara Oranges
1 bottle Korbel VSOP
1 bottle Appleton V/X
1/2 bottle Batavia Arrack von Osten
4 bags Twinnings Darjeeling Tea
2 1/2 cups water
3 cups Natural Cane Sugar
1 stick Cinnamon
4 Whole Cloves
4 Allspice Berries
1 pint Whole Milk
Peel 4 lemons and 4 oranges. Combine Brandy, Rum, and Batavia Arrack. Add strained juice of 4 oranges and 4 lemons. Steep citrus peel in booze mixture for 48 hours.
Heat water and add spices and sugar. When it is at a simmer, remove from heat and add tea bags for 5 minutes. Remove tea bags and cool.
Remove peels from booze, remove spices from syrup. Combine. Add juice 2 more lemons. Scald milk mixture and add to booze and citrus base. Allow to stand for 25 minutes without disturbing. Filter milk solids off through fine strainer or cheese cloth. Allow to stand overnight in a cool area. Remove clear punch from settled out solids. Makes about 3 quarts.
Chill well and serve by combining with equal parts fizzy water.
Without some of my usual spices and pineapple, this was a little more citrus heavy than other versions. Still, quite tasty.
Described by Rich, “Tastes like Orangina, but kicks your ass.”
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?
Underhill Punsch–Tales Version
2 750ml Bottles of El Dorado 5 Year Demarara Rum
1 750ml Bottle Batavia Arrack van Oosten.
8 lemons, sliced thin and seeded.
750ml Water.
8 teaspoons Yunnan Fancy China Black Tea.
2 crushed cardamom pods.
4 cups Washed Raw Sugar.
This makes a bit more than 3 litres.
Put sliced lemon in a resealable non-reactive container(s). Pour Rum and Batavia Arrack over lemons. Cover and steep for 6 hours.
Heat water and steep tea and cardamom in it for the usual 6 minutes. Pour through cheesecloth to remove tea leaves and cardamom pods.
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(s). Age at least overnight and enjoy where Swedish Punch is called for.
—
A more traditional version of Swedish Punsch than the previous Underhill Punsch II.
(By the way, that El Dorado 5 is a really tasty rum for the price!)
We’ll be serving this during the Tales of the Cocktail panel I’ve somehow snuck on with the following esteemed gentlemen: Jamie Bourdreau(!), Paul Clarke(!), and John Deragon(!). Huh, that is odd, B, C, D, and E? Were they just going alphabetically? I’m not entirely sure what exact cocktails the other gentleman are making, but I’ve heard rumors of a new version of Jamie’s Amer Picon replica, some whispering from John about Bacon Fat Washed Bourbon, and Paul seems to be infusing enough Tequila por Mi Amante to make nearly the whole remaining population of New Orleans a drink.
Hope to see you there!
