Charles Dickens' Punch
A flaming Victorian punch of rum, cognac, and lemon—served hot or cold.
- 10 ozdark rum(amber Jamaican style)
- 10 ozaged jamaican rum(high-proof, such as Smith & Cross)
- 8 ozcognac(VSOP grade)
- 6 ozfresh lemon juice
- ¾ cupdemerara sugar
- 4lemon peels(from whole lemons)
- 32 ozboiling water
- Grated nutmeg, lemon spiralgarnish
- 1Peel 4 lemons in long spirals, avoiding white pith.
- 2In a heatproof bowl, muddle peels with demerara sugar; let sit 30 minutes.
- 3Add both rums and cognac to the bowl.
- 4Fill a heatproof spoon with spirits, ignite, and carefully pour into bowl.
- 5Let flames burn 3-4 minutes, stirring occasionally.
- 6Cover with tray to extinguish flames.
- 7Add lemon juice and boiling water; stir well.
- 8Let steep 5 minutes covered.
- 9For cold punch, substitute cold water and add large ice block.
- 10Grate fresh nutmeg over surface before serving.
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Charles Dickens detailed this recipe in an 1847 letter to Mrs. Amelia Filloneau. The theatrical punch, meant to be set aflame, showcases Dickens' love of showmanship and hospitality. As he wrote, it would make her 'a beautiful Punchmaker' for ninety years.
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