Charles Dickens Punch
Classic | Punch | from Anders Erickson
The classic Charles Dickens Punch is a fiery and flavorful concoction that was a favorite of the renowned author himself. While the exact recipe may have varied over time, the basic elements remain the same: a blend of rum, brandy, lemon, sugar, and hot water that is set on fire.
Ingredients
| Amount | Ingredient | Brand |
|---|---|---|
| 3 swaths | Lemons Peels | |
| 0.75 cups | Demerara Sugar | |
| 2 cups | Pineapple-infused Jamaican Rum | Smith & Cross |
| 1 cup | Cognac | Maison Rouge VSOP |
| 4 cups | Brewed Black Tea |
Notes
- Method: Make in a large pot
- Pour: Laddle
- Glassware: Tea cups
- Garnish: Expressed lemon oil
-
Special Prep: Add lemon peels and the sugar to a cold sauce pan and massage the sugar into the peels. Let this sit for 24 hours. This is called an oleo-saccharum. Next, make four cups of black tea in the usual manner. Add the rum and cognac to the oleo-saccharum. Put the pot on a low heat to warm up the mixture, but do not boil. Turn off heat and light mixture to caramelize the sugars. Add lemon juice and tea. Return to low heat and do not boil. Remove lemon peels before serving.
