Charles Dickens’ Punch
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A flaming rum and cognac punch, sweetened with lemon-oiled sugar and sharpened with fresh lemon juice. It is served hot and finished with grated nutmeg.
Similar names: Charles Dickens Lemon Milk Punch, Dickens Flip, Dickens' Dry Martini, What the Dickens?
Method
Muddled
Glass
rocks
Difficulty
Hard
🌱 Vegan🌾 Gluten-free
Upgrade your home bar
AdInstructions
- A few hours ahead, pare the 4 lemons in long strips. Put the strips in a heatproof bowl with the sugar, muddle them together and leave at room temperature.
- Squeeze the peeled lemons, strain the juice and keep it in the fridge.
- Combine the brown rum, Jamaican rum and cognac in a pitcher, and boil the water. Set the bowl of sugared peels on a sturdy heatproof board with plenty of clear space around it, and ask guests to stand back.
- Pour the spirits over the peels. Scoop a spoonful of the mixture with a long-handled bar spoon, light it with a match and touch it to the surface so the whole punch catches. Stir with a ladle until the sugar dissolves and let it burn for 2 to 3 minutes. Now and then, lift a peel so the flames run down it.
- Smother the flames with a large heatproof lid or tray. Stir in the lemon juice and hot water.
- Grate nutmeg over the top and ladle into rocks glasses.