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Billy Dawson's Punch c.1863

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A punch made in a big batch, with cognac and Dominican rum, Batavia arrack, lemon, sugar and nutmeg. The stout adds a dark, malty note under the citrus.

Similar names: Billy Dawson's Punch (Dead Rabbit)

Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Bitter
Citrus
Sour
Warm

Ingredients

Servings:
1
Your bar: 0/9
Sugar
240 ml
Dominican Rum (Denizen Rum)
750 ml
denizen rum
Nutmeg
1
grated
Lemon
4
peeled
Lemon Juice
180 ml
Hot Water
600 ml
boiling
Stout
180 ml
Cognac
240 ml
VSOP
Batavia Arrack
60 ml
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Muddle lemon peels with raw sugar in a container to make an oleo sacchrum.
  2. Pour in 8 ounces of boiling water and stir until the sugar dissolves completely.
  3. Incorporate lemon juice, rum, cognac, arrack, and stout, stirring thoroughly.
  4. Just before serving, add another 12 ounces of boiling water.
  5. Garnish with grated fresh nutmeg and thin slices of lemon on top.

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