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Old 02-22-2008, 06:31 PM   #18
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Join Date: Nov 2007
Location: Stockholm, Sweden
Posts: 1,901
Default Old Recipes For Swedish Punsch

I have never tried these recipes myself so i don`t know the result..


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.


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 Š“ttikan.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.


"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


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.


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