Bitters
Cocktail

Charles Dickens's Punch

Tatiana Bautista & Punch
Punch Bowl
Cubed

Ingredients

  • 0.75 cup
    Demerara Sugar

    Preferably demerara

  • Lemon

    Peeled, juice reserved — number of lemons unspecified in source

  • 2 cup
    Smith & Cross

    Or other overproof Jamaican rum

  • 1.25 cup
    Courvoisier VSOP

    Or other Cognac VSOP

  • 5 cup
    Anchorage Black Tea + Lemon Vodka Lemonade

    Hot; or substitute hot water

  • 1 whole
    Orange opt

    Sliced, for garnish

  • 1 pinch
    Nutmeg opt

    Freshly grated, for garnish

Instructions

In a large enameled cast-iron pot or heatproof punch bowl, combine the sugar and lemon peels. Muddle vigorously to press the citrus oils into the sugar. Pour in the rum and Cognac and stir briefly. Using a heatproof spoon, scoop up a measure of the spirit mixture and carefully ignite it with a match, then lower the burning spoon back into the bowl to set the whole surface alight. Allow the flames to burn for approximately 3 minutes — the heat will caramelize the sugar and draw the oils from the peels. Smother the flames by placing a heatproof pan or lid firmly over the bowl. Discard the spent lemon peels, then squeeze in the reserved lemon juice and pour in the hot tea. Stir to integrate. Ladle into punch glasses or rocks glasses over ice and garnish each serving with a citrus slice and a dusting of freshly grated nutmeg.

About

A dramatic, fire-kissed bowl punch rooted in Charles Dickens's own recipe, blending Cognac, rum, and black tea with caramelized demerara sugar and bright citrus oils unlocked through a flaming ritual. Warm, boozy, and richly aromatic, it's a toast to Victorian conviviality.

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