Recipes for swedish punsch with Batavia arrak

I have received a few requests if i can find an old recipe for homemade Swedish punsch and
here are a few. I have never tried these recipes myself so i don`t know the result..

SWEDISH PUNSCH RECIPE
About 2,25 litres
8 dl water
11 dl sugar
9 dl 40% spirit
35 cl "Extra Fine Batavia Arrak"
37 cl white wine or lemon juice according to taste
simple syrup
1 dl strong tea.

Heat the water and dissolve the sugar. Cool. Mix the simple syrup, spirit, arrak and wine or lemonjuice.
Add some tea for color.

RECIPE FROM ABOUT 1950
1,5L water
1 kg sugar
3 tbslp dark sugar
1 tsp citric acid
6 tblsp vinegar (15%)
1,4L vodka or spirit 96%
350 ml extra fine Batavia Arrak
350 ml dark rum
350 ml dry sherry (ex amontillado)
60 ml good cognac

Take a large pot and add 1 1/2L water.Add the sugar and the dark sugar,citric acid and the ättikan.The citric acid and the vinegar adds a bit of tartness and that special yellowish color so nessesary for a true Punsch.
Bring to a quick boil and stir until the sugar is dissolved. Leave to simmer for a couple of hours. Leave to cool before adding the spirits.
Stir real good for at least 20 min before bottling.

RECIPE FROM 1755:
"Boil water in a tea pot and pour the hot water in your Punsch bowl and add lemonjuice and sugar and then the Arrak."

Start adding the sugar in the bowl, then add lemonjuice and hot water.Stir until the sugar is dissolved. Add the Arrak and stir.
Add the peel of a fresh lemon. Cool before bottling.

7 dl arrak
2 l water
3,5 dl clear strained fresh lemon juice
700 g sugar

ANOTHER RECIPE
2 oz. Batavia-Arrack van Oosten
1/2 oz. Rum
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
3 oz. Water
A pinch of ground cardamom or nutmeg.

OLD PUNCH COCKTAIL RECIPE

Doctor": 1/3 gin, 1/3 punsch, 1/3 pressed fresh lemon juice.

[ Edited by: Little fragrant Tiare 2008-02-22 14:37 ]

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.

Recipes with Batavia Arrak:

From:

The BARTENDER'S GUIDE
OR HOW TO MIX DRINKS
by Jerry Thomas

1862 Edition:

ARRACK PUNCH
(Three tumblers of punch.)
Take 2 wine-glasses of Batavia Arrack (old).
3 wine-glasses of Jamaica rum.
Sweeten to taste with loaf-sugar dissolved in hot water.

Lemons and limes are also matter of palate, but two lemons are enough for the above quantity ; put then an equal quantity of water—i.e., not five but six glasses to allow for the lemon juice, and you have three very pretty tumblers of punch.

NUREMBURG PUNCH
Take ½ pound of loaf-sugar.
2 or 3 large oranges.
1 quart of boiling water.
1/3 quart of Batavia Arrack.
1 bottle French red wine.

Pare off a portion of the orange peel very thin. Press the juice of the oranges through muslin into the sugar ; add the previously pared peel. Pour on them the water (boiling) and the Arrack ; add the wine, hot but not boiling, and stir together.

White wine may be substituted for the red, but the latter is considered better for the purpose. This is an excellent punch when cold, and will improve with age.

IMPERIAL ARRACK PUNCH,*
Take 1 quart of old Batavia Arrack.
6 lemons.
1 pound of loaf-sugar.
1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the Arrack for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the Arrack. Then let it cool. This makes a fine liqueur which should be thoroughly iced before serving.

*Most of the Arrack imported into this country is distilled from rice and comes from Batavia. It is but little used in America, except to flavor punch the taste of it is very agreeable in this mixture.

UNITED SERVICE PUNCH
Take ½ pint of Arrack.
1 pint of Jamaica rum.
½ pound of loaf-sugar.
3 pints of hot tea.
6 lemons.

Rub off the peel of four of the lemons with some of the sugar. Dissolve the sugar in the tea; add the juice of all the lemons, and the Arrack. Serve cold.

ROYAL PUNCH
(For a small party.)
Take 1 pint of hot green tea.
½ pint of brandy.
½ pint of Jamaica rum.
1 wine-glass of Curacoa.
1 wine-glass of Arrack.
Juice of two limes.
A slice of lemon.
White sugar to taste.
1 gill of warm calf's foot jelly.

To be drunk as hot as possible. This is a composition worthy of a king, and the materials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid and sugar. The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste.

1887 edition:

MARASCHINO PUNCH
(Use large bar-glass.)
1 tea-spoonful of powdered sugar, dissolved in a little water.
1 wine-glass of brandy.
2 dashes of Arrack.
½ pony-glass of Maraschino.
The juice of half a small lemon.

Fill the tumbler with shaved ice, shake well, ornament
with fruit and berries in season, and serve with a straw.

BIMBO PUNCH
Take 1 quart of brandy.
1 gill of Arrack.
6 lemons.
1 pound of loaf-sugar.
1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the brandy for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the brandy and Arrack. Then let it cool. Ice and serve.

COLD RUBY PUNCH
Take 1 quart of Batavia Arrack.
1 quart of Port wine.
3 pints of green tea.
1 pound of loaf-sugar.
Juice of six lemons.
½ of a pineapple cut in small pieces.

Dissolve the sugar in the tea, add the other materials.
Serve iced.

From Cocktail DB.com:

ARRACK COOLER
Build, fill glass with ice
1 1/2 oz arrack (4.5 cl, 3/8 gills)
1/2 tsp sugar (2 dashes)
1/2 oz Puerto Rican rum (1.5 cl, 1/8 gills)
1/4 oz fresh lemon juice (6 dashes, 1/16 gills)
Fill with soda and/or Champagne
Serve in a highball glass (9.0 oz)

ARRACK PUNCH
Build/stir
1 oz orange juice (3 cl, 1/4 gills)
1 oz fresh lemon juice (3 cl, 1/4 gills)
1 tsp sugar (4 dashes)
1 1/2 oz arrack (4.5 cl, 3/8 gills)
Fill with boiling water, dunk tea bag
Serve in a rocks glass (6.0 oz)

SRI LANKA ARRACK SOUR
60 ml (2 oz) coconut arrack (Old Reserve is the best clear arrack for sours)

30 ml (1 oz) fresh lime juice

20 ml (4 tsp) sugar syrup

lots of ice cubes

Mix all of the ingredients in a cocktail shaker and serve in a cocktail glass rimmed with sugar, with a slice of lime.

On 2008-02-24 09:09, Atomic Cocktail wrote:
ROYAL PUNCH
(For a small party.)
Take 1 pint of hot green tea.
½ pint of brandy.
½ pint of Jamaica rum.
1 wine-glass of Curacoa.
1 wine-glass of Arrack.
Juice of two limes.
A slice of lemon.
White sugar to taste.
1 gill of warm calf's foot jelly.

This is awesome! Finally a use for my stockpile of calf's feet. Maybe I'll finally be able to start parking my car in the garage again.

Calf's foot jelly was widely used in recipes until it was replaced with commercial Jello. But for those so inclined:

CALF'S FOOT JELLY
The quantities here given are small, but you can easily
double or quadruple them. Take a calf's foot, have it split
in two and the bone cracked in several places so that the
juices will easily cook out. Souse it freely in cold water,
and set it over the fire in a pot of cold water—about a quart
and three-quarters. Cover well, and bring to boil very slowly
in order to draw the sweetness from the bone. When it
boils skim and set where it will sleepily bubble and simmer
for three or four hours. Take from the fire, pour through a
colander, and set to cool. When cold take off the fat which
rises to the top, and any coarse sediment at the bottom, heat
in a porcelain saucepan, and add the grated yellow of half a
lemon, the juice of the lemon, a small blade of mace, a short
stick of cinnamon, and a cup of sugar. If you wish their
flavor, add also a little ginger and a clove, but the jelly is as
well without them. Lastly stir in the beaten white of an egg,
cook together gently six or seven minutes, and strain twice
through a jelly bag. Pour into molds or into small glasses
from which the jelly may be eaten. Cool thoroughly, and
serve.

The Home Cook Book (1906)

I wonder what this calf´s foot jelly does to the taste?

I started derailing the Jasper's Jamaican thread with my Swedish Punsch questions and figured I'd revive this old thread. I did manage to pick up a bottle at Pogo's Wine in Dallas (thanks to all involved!) and it's pretty interesting stuff! I've seen it described as tasting like a smoky rum liqueur, and that's pretty much on the mark. Most of this thread has been dedicated to recipes for making your own Swedish Punsch, but now that we have a commercial bottling on the market, how about recipes for using Swedish Punsch? The first I made was the Doctor Cocktail (variation):
2 oz dark Jamaican rum
1 oz Swedish Punsch
1 oz fresh lime juice
Shake with ice and strain into cocktail glass
It was great, but not unlike certain Caribbean or tiki drinks I'd tried before.
There are recipes posted online (see cocktaildb.com for almost 80 recipes), but has anyone come up with their own specifically tiki-oriented cocktails featuring this stuff? When I recover from my Dallas bender, I'll be experimenting a bit, hopefully with some results worth posting!