The Art of Crafting Bombay Punch
In the 17th century, the English government set forth regulations for Bombay punch houses, outlining the perfect blend of ingredients for a refreshing and stimulating drink. This historic recipe has been passed down through the ages, with subtle variations and substitutions that have elevated it to new heights.
The Original Formula
The traditional recipe calls for Goaarak, a spirit made from coconut-palm sap, which can be substituted with sugar-cane arrack or rum. The addition of cognac adds a rich, velvety texture, while a splash of lime water provides a tangy contrast. To complete the drink, a generous amount of water or tea is added, making it both refreshing and potent.
Modern Twist
If you can’t get your hands on arrack, don’t worry! You can substitute it with 1 1/2 quarts of rum or a combination of 1 bottle of rum and 1 bottle of VSOP-grade cognac. For an added kick, try using cold black or green tea instead of water, infusing the drink with a subtle, nuanced flavor.
Recipe Breakdown
Yielding 20 drinks, this easy-to-make punch requires only 15 minutes of active preparation time, plus chilling time. The ingredients are simple yet effective:
- 2 cups Demerara or turbinado sugar
- 7 cups water
- 12 limes
- 16 ounces Batavia arrack
- 1 quart dark, funky rum
- Grated nutmeg for garnish
Step-by-Step Instructions
To begin, dissolve 2 cups of sugar in 1 cup of water over low heat, stirring until the sugar is fully incorporated. Let the mixture cool, then combine it with the juice of 12 limes in a large bowl. Add the Batavia arrack and dark rum, topping it off with 1.5 liters of water. Stir well and refrigerate.
Just before serving, add a large block of ice and grate a sprinkle of nutmeg over the top. Your Bombay punch is now ready to be enjoyed!
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