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Old 01-31-2010, 12:29 AM   #6
Join Date: Jul 2007
Location: up nord
Posts: 45

To my knowledge there is no tradition beyond that of homesick sailors of drinking Batavia Arrack straight. That said, there are some hearty souls (and iron palates) that profess to do just that - I say homesick sailor.

The blend for Batavia Arrack van Oosten was chosen specifically to optimize the old classic punches that called for it. Here's one that Dave Wondrich served to a group of industry folks at Pegu Club last week (sponsored by the good people of Bols Genever)

Billy Dawson’s Punch (1863)

12 oz. Demerara sugar
8 lemons
1 bottle Smith & Cross Jamaican Rum
1 Bottle Gosling’s Black Seal Rum
1 Bottle Battavia Arrack van Oosten
15 oz. VSOP Cognac
1 can Guinness Stout
Boiling Water

Method: In a stout earthenware bowl that holds at least a quart and a half, muddle the peel of 6 lemons with 12 oz. demerara sugar. Add 24 oz. boiling water and stir until sugar has dissolved. Add 9 oz. lemon juice, 30 oz. rum (20 0z. Smith & Cross Jamaican rum and 10 oz. Gosling’s Black Seal), 15 oz. VSOP Cognac, 3 oz. Battavia Arrack and 9 oz. good porter or Guinness stout, stirring all along. Finish by slowly stirring 36 oz. boiling water. Grate nutmeg over the top and serve.
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