ARRACK PUNCH
This historical Arrack Punch showcases the unique, funky profile of Batavia Arrack, a Javanese spirit made from sugarcane and red rice that predates many modern rums. The recipe balances the spirit's bold character with rich Jamaica rum and fresh lime juice, lightened by sparkling mineral water and a festive dash of Champagne. Served over ice and dressed with seasonal fruit, it offers a sophisticated glimpse into the elegant punch bowls of the early 20th century.
Ingredients
- 1 lime Lime (Juiced (approx. 1 ounce juice).)
- 1 ounce Sparkling mineral water (Originally 'a little Apollinaris Water'. Use a splash to dissolve sugar.)
- 1 teaspoon Superfine sugar (Heaping teaspoon. Originally 'Bar Sugar'.)
- 1 cup Ice cubes (Originally '1 Lump Ice'.)
- 1 1/8 ounces Batavia Arrack (Originally '3/4 jigger'. (1 jigger = 1.5 oz).)
- 3/8 ounce Jamaica Rum (Originally '1/4 jigger'. (1 jigger = 1.5 oz).)
- 1 dash Champagne (Or a splash of sparkling wine.)
- 1 serving Fresh fruit (Seasonal berries, orange slices, or pineapple for garnish.)
Instructions
- 1In a punch glass, combine the juice of 1 lime and the sparkling mineral water. Add the heaping teaspoon of sugar and stir until completely dissolved.
- 2Add the ice to the glass. Pour in the Batavia Arrack and Jamaica Rum. Stir well to chill and combine.
- 3Top with a dash of Champagne and stir again briskly. Dress with fresh fruit garnish and serve immediately.
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