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RECIPE VAULT » Charles Dickens' Punch

Charles Dickens' Punch

Recipe adapted from Punch: The Delights (and Dangers) of the Flowing Bowl (2010) by David Wondrich.

  1. In a large, cast-iron pot with a lid, combine the peels of 3 lemons, 3/4 cup sugar, 2 cups Jamaican rum, such as Smith & Cross, 1 1/4 cups VSOP brandy. Using a metal spoon, scoop up a small amount of the mixture and, holding it away from the pot, light it with a match or lighter. Carefully pour the flaming alcohol back into the pot. Stir every 30 seconds for about 3 minutes. Over low heat, add the juice of the 3 lemons and 1 quart boiling water to the pot and cook, with cover slightly ajar, for 5 minutes. Using a slotted spoon, remove the lemon peels. Garnish with freshly grated nutmeg or wedges of lemon.

NUTRITIONAL INFO

1 Glass (of 8): CALORIES 282; FAT 0.0 g (sat 0.0 g, mono 0.0 g, poly 0.0 g); PROTEIN 0.1 g; CARBS 20.6 g; FIBER 0.3 g; CHOLEST 0.0 mg; IRON 0.1 mg; SODIUM 0 mg; CALCIUM 4 mg

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