Ingredients

  • 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 spiral(garnish)

🔧 Tools

punch bowlladleheatproof bowlvegetable peelerbarspoon

Instructions

  1. Peel 4 lemons in long spirals, avoiding white pith.
  2. In a heatproof bowl, muddle peels with demerara sugar; let sit 30 minutes.
  3. Add both rums and cognac to the bowl.
  4. Fill a heatproof spoon with spirits, ignite, and carefully pour into bowl.
  5. Let flames burn 3-4 minutes, stirring occasionally.
  6. Cover with tray to extinguish flames.
  7. Add lemon juice and boiling water; stir well.
  8. Let steep 5 minutes covered.
  9. For cold punch, substitute cold water and add large ice block.
  10. Grate fresh nutmeg over surface before serving.

📜 History

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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