RUM PUNCH

Punch-making isn’t about randomly throwing together booze and seeing what happens.  If you do that, people will start reeling after two glasses, then fall over. Punches are sociable, meant to be shared, and are diluted, which makes them balanced, easy-to-drink libations. The rum needs to have weight, and that means using arrack, pot still, or agricole. Punches have the funk, and the funk is its own reward.

O’DOHERTY’S ARRACK PUNCH
Makes 3 cups
60ml (2fl oz) demerara sugar
60ml (2fl oz) boiling water
60ml (2fl oz) lime juice
180ml (6fl oz) Batavia-Arrack van Oosten
120ml (4fl oz) Smith & Cross
Traditional Jamaica Rum
360ml (12fl oz) cold water
cubed ice
grated nutmeg, to serve

In a large pitcher, dissolve the sugar in the boiling water. Add the lime juice and stir. Add the arrack, rum, and cold water. Refrigerate until ready to use. Serve in a punchbowl with ice cubes. Grate nutmeg on each cup as you serve.

Adapted from an 1824 recipe by David
Wondrich in Punch.

Extracted from Rum: The Manual by Dave Broom available here.

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