Monday, October 31, 2011

Hot Rum Punch

Here’s a Jamaica rum punch with arrack I’m working on—tasty but maybe in need of fine tuning. I used tea to heat it, which did the job within tolerance but could’ve been hotter going in.

Hot Rum Punch
  • 1 1/2 oz Jamaica rum (Smith & Cross)
  • 1/2 oz arrack (Batavia Arrack van Oosten)
  • 1/2 oz lemon
  • 1/4 oz rich simple syrup
  • 4 oz strong black tea
  • lemon peel
  • about 15 allspice berries
Boil water to make tea and heat a mug. Pour boiling water over tea, the yellow part of the peel of a lemon and allspice berries. While tea is steeping (4-5) minutes), heat mug, then discard hot water. Combine spirits, lemon and syrup in mug. Strain tea into spirit mixture and stir briefly.

I made the tea in an open vessel, and now see that I should’ve worked a little harder to keep the warmth in it. The spirits and stuff cooled it more than expected, though it was still quite drinkable. I’m also thinking I might’ve bruised the allspice berries a little too. But the housemate and I both enjoyed it. Well worth doing again. The Smith & Cross rum I used gave the right funk for the 18th-century feel of this.

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