Post #363014 by van Oosten on Sat, Feb 23, 2008 10:28 AM

I posted this over at eGullet - its an adaptation of a commercial recipe for Swedish Punsch, and quite close (imo) to the Facile Punsch. Bear in mind that the commercial brands are very much liqueurs, with a brix level ranging from 35 to 42, and the one below clocks in at 37. Some will substitute a portion of rum in with the Arrack.

Punsch "Josephine" Liqueur, 375ml @ ~24%

180ml Batavia Arrack
100ml Water
135g Sugar (Bakers)
3/4 tsp Natural Vanilla Extract (Penzey's)
6g Tea Leaves (Assam; equiv to 2 typical teabags)
Lemon peel, fresh ground cardamom

Prepare the cardamom: open the pods and crush the seeds. Either add to loose tea leaves or, if you want minimal sediment, place into a tea bag/sachet.

Prepare the tea with the cardamom and lemon peel - by this amount it should brew to twice normal service strength. After 4 minutes, remove the cardamom, tea leaves/bags and peel and mix together with the sugar, stir until syrup-like, then add the Batavia Arrack and vanilla. Give a quick stir to further dilute then immediately bottle.