[Photograph: Marcia Simmons]
The traditional way to serve Swedish Punsch is to warm it and pair it with a bowl of pea soup. Though that didn’t exactly catch on in the States, Swedish Punsch is a key ingredient in many pre-Prohibition cocktails because of its funky, spiced flavor.
Notes: Swedish punch is traditionally made with gold rum and Batavia Arrack, a southeastern Asian liquor made from sugar cane and red rice. Because Batavia Arrack is hard to find, I’ve substituted cachaça, a Brazilian spirit made with fermented and distilled sugarcane juice. Gold rum doesn’t add much flavor, and many traditional recipes omit it, so I skipped it to make the recipe simpler.