MoR Mobile β


New Users Please read the thread in the Introductions Section.
Rum Lovers @ the Ministry of Rum

15 years ago in 2004, House Spirits distillery was established in Portland, Oregon.

Search by Label Name
Other Searches
Ministry of Rum Blog
Rum Events
Member Map
Rum Producers
Retail Index
Bars & Restaurants
Distributor Index
Rum Importer Index
Articles
Interviews
Frequently Asked Rum Questions
Rum 101
Test your Rum IQ
Rum Glossary
Rum Recipes
Ministry of Rum Giftshop
Trade Registry

Go Back   Rum Lovers @ the Ministry of Rum > Sugar Cane Spirits > Batavia Arrack
Forgot Password?
Register FAQ Members List Unregistered Posts Mark Forums Read

Batavia Arrack

Traditional cane spirit of the Dutch East Indies


Reply
 
    Thread Tools Display Modes
Old 03-07-2008, 12:11 AM   #31
eas
Member
 
Join Date: Jul 2007
Location: up nord
Posts: 45
Default

In the spirit of open source cocktailing, I'll try to dig up and post recipes that might strongly resemble commercial available Swedish Punschs.

This below (and posted on egullet) pays homage to one of my personal favoritess, Facile Punsch. I'm not sure if it is still in production - Tiare, might you know?

_______________________________________


The commercial variations made in Sweeden all have a Brix ranging from 35 to 42; today's batch clocked out at a Brix of 37. It's flavor profile is in the style of the Facile Punsch. Clock yourself, it should take no more than ten minutes. If you don't have or can't be bothered with the spice, it's still great.

Punsch "Josephine" Liqueur, 375ml @ ~24%

180ml Batavia Arrack
100ml Water
135g Sugar (Bakers)
3/4 tsp Natural Vanilla Extract (Penzey's)
6g Tea Leaves (Assam; equiv to 2 typical teabags)
Lemon peel, fresh ground cardamom

Prepare the cardamom: open the pods and crush the seeds. Either add to loose tea leaves or, if you want minimal sediment, place into a tea bag/sachet.

Prepare the tea with the cardamom and lemon peel - by this amount it should brew to twice normal service strength. After 4 minutes, remove the cardamom, tea leaves/bags and peel and mix together with the sugar, stir until syrup-like, then add the Batavia Arrack and vanilla. Give a quick stir to further dilute then immediately bottle.
eas is offline   Reply With Quote
Old 03-07-2008, 12:34 AM   #32
eas
Member
 
Join Date: Jul 2007
Location: up nord
Posts: 45
Default

Quote:
Originally Posted by Michael View Post

BTW I didn't notice until after ordering that the Dram was listed as "product of Austria". Up to that point I'd had the impression that it was made in Jamaica. It just seemed natural that Pimento Dram made with pot still rum and Jamaican Allspice would originate in Jamaica.

Michael - the St Elizabeth uses a very high grade Jamaican Allspice (only from Jamaica) and an old-fashioned, high ester Jamaican pot-still rum (again, only from Jamaica). To my knowledge, the latter is seldom to ever used in bottled rum anymore, as Mr Wondrich notes in his latest book Imbibe, and instead gets sold principally to food/flavoring/perfume overseas. The cane sugar is European as is the water. Incidentally, there has been a long history of using Allspice in many European cuisines since the Brits started selling hundreds of years ago (for instance, the distillery's partners in South Tirol/Alto Adige make a holiday bread each winter that relies upon allspice for its spice.)
eas is offline   Reply With Quote
Old 03-07-2008, 02:09 AM   #33
Edward Hamilton
Founder
 
Edward Hamilton's Avatar
 
Join Date: Mar 2007
Location: Sailboat in the Caribbean and hotels.
Posts: 4,796
Default

There are actually a few rums that still use aged high ester Jamaican rums. The highest ester rums from Jamaica aren't commonly consumed straight, for good reason, but they are blended, carefully, for some heavy type rums.
__________________
.
Edward Hamilton
Ambassador of Rum
Ministry of Rum

When I dream up a better job, I'm going to take it. In the meantime, the research continues.
Edward Hamilton is offline   Reply With Quote
Old 03-07-2008, 03:49 AM   #34
Tiare
Senior Member
 
Tiare's Avatar
 
Join Date: Nov 2007
Location: Stockholm, Sweden
Posts: 1,901
Default

Quote:
Originally Posted by eas View Post
,
This below (and posted on egullet) pays homage to one of my personal favoritess, Facile Punsch. I'm not sure if it is still in production - Tiare, might you know?
Yes Facile is still in production. It won a tasting contest together with Gronstedts bla.
__________________
A Mai Tai a day.....Mai Tai roa ae!

A Mountain of Crushed Ice
Tiare is offline   Reply With Quote
Old 03-07-2008, 07:53 AM   #35
Michael
Senior Member
 
Join Date: Feb 2008
Location: SF Bay Area
Posts: 676
Default

eas,

Thanks for the description of the Allspice Dram; it sounds delightful.

Although my interest in the formulation of Swedish Punsch is recent, it already appears that there are some significant differences both between recipes for the traditional Punsch, made from scratch, and between the traditional Punsch and commercially available recipes.

All of the scratch methods seen so far use a large quantity of sugar, but balance it with a sour element (lemon juice, white wine, vinegar, citric acid, etc.). The commercial recipe you posted adds lemon peel, cardamon and vanilla extract, for a singular taste, but lacks any significant sour part.

Having never tasted Swedish Punsch, the "lemon juice to taste" instruction is a bit troubling. Since, it is my understanding, the Punsch was drunk as concocted, a balanced flavor profile might be more pleasing. The commercial recipe suggests a sweeter flavor might have been intended. The need to balance the full ounce of lime juice in the "Doctor Cocktail" recipe posted would seem to argue for a sweet Punsch as well.
Michael is offline   Reply With Quote
Old 03-07-2008, 09:18 AM   #36
Tiare
Senior Member
 
Tiare's Avatar
 
Join Date: Nov 2007
Location: Stockholm, Sweden
Posts: 1,901
Default

I have finally found a source for the Batavia arrak so later on i`ll be able to post the results of my coming experimentations..
I want to make small batches of all these recipes here and compare them.
And also compare them with a few of the commercial punsches like the Gronstedts,Facile and Carlshamns.
__________________
A Mai Tai a day.....Mai Tai roa ae!

A Mountain of Crushed Ice
Tiare is offline   Reply With Quote
Old 03-21-2008, 07:00 PM   #37
Tiare
Senior Member
 
Tiare's Avatar
 
Join Date: Nov 2007
Location: Stockholm, Sweden
Posts: 1,901
Default Diki Diki Cocktail

Here are 3 other drinks using swedish punsch.

Havana Cocktail

1 dash lemon juice
1/4 Gin
1/4 Swedish Punch
1/4 Apricot Brandy


Diki Diki Cocktail

1/6 Grapefruit Juice
1/6 Swedish Punsch (Carlshams)
2/3 Calvados

Shake well and strain into cocktail glass.

For a subtle but noticeable difference try pink grapefruit juice.


Karlstrommare

2 cl punsch
4 cl whiskey
__________________
A Mai Tai a day.....Mai Tai roa ae!

A Mountain of Crushed Ice

Last edited by Tiare; 04-04-2008 at 11:53 PM.
Tiare is offline   Reply With Quote
Old 05-31-2008, 05:30 PM   #38
Edward Hamilton
Founder
 
Edward Hamilton's Avatar
 
Join Date: Mar 2007
Location: Sailboat in the Caribbean and hotels.
Posts: 4,796
Default

Swedish punsch and whiskey sounds interesting.
__________________
.
Edward Hamilton
Ambassador of Rum
Ministry of Rum

When I dream up a better job, I'm going to take it. In the meantime, the research continues.
Edward Hamilton is offline   Reply With Quote
Old 05-31-2008, 06:55 PM   #39
Michael
Senior Member
 
Join Date: Feb 2008
Location: SF Bay Area
Posts: 676
Default

Here's one from Dr. Cocktail's "Forgotten Cocktail" book:

Modernista

2 oz (1/2 gill, 6 cl) Scotch
1/2 oz (1/8 gill, 1.5 cl) dark Jamaican rum
1 tsp pastis (Herbsaint, Pernod, Ricard or absinthe)
1/2 oz (1/8 gill, 1.5 cl) Swedish Punsch
1/2 oz (1/8 gill, 1.5 cl) fresh lemon juice
2 dashes orange bitters

Shake in an iced cocktail shaker and strain into a cocktail glass. Add lemon twist.

We need to get back to our Swedish Punsch experiments.
Michael is offline   Reply With Quote
Old 06-01-2008, 01:17 AM   #40
Tiare
Senior Member
 
Tiare's Avatar
 
Join Date: Nov 2007
Location: Stockholm, Sweden
Posts: 1,901
Default

I have the Arrak but not the Punsch, I had one bottle left and I sent it to Australia in exchange for a Kimberley Cane Spirit.

Maybe i should make my own Punsch...
__________________
A Mai Tai a day.....Mai Tai roa ae!

A Mountain of Crushed Ice
Tiare is offline   Reply With Quote
Reply

  Rum Lovers @ the Ministry of Rum > Sugar Cane Spirits > Batavia Arrack

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Trip to Java to explore Batavia Arrack? bunnyhugs Batavia Arrack 1 03-02-2008 08:26 PM


All times are GMT -3. The time now is 11:46 AM.


Rum Chat
Recent Posts
Rare Find!
posted by Edward Hamilton
Black Parrot, London (UK)
posted by Berbician
Goslings Black Seal
posted by Berbician
Is it my imagination?
posted by Carl
Figured I should probably sign up eventually
posted by Berbician
Happy to be a part of the forum!
posted by Berbician
Greetings from Boston
posted by Berbician
Last month this site was viewed more than 750,000 times by the best people in the world - those who appreciate rum.
Ministry of Rum on
facebook link
Follow @Ed_Hamilton on

vB ver 3.8.6 Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Content on this forum copyright 1995 - 2015 Ministry of Rum.