Tract · Cocktails

Punch · Stirred · Historical · complexity 4/5

Billy Dawson's Punch

Billy Dawson's Punch steeps lemon peel in rum, brandy, arrack, and brown stout before sweetening it and lengthening it with boiling water and lemon juice.

rum · brandy · arrack · stout · communal · warming · historical

Served in Cup or bowl.

Variants (2)

Cooling Cups and Dainty Drinks by William Terrington (1869, p.216) — Terrington 1869

lemon juice — Add a little lemon juice.acid
0.5 gillarrack base
1 gillbrandy base
1 lemonlemon peel — thin paring of lemonbase
1 gillrum base
1 pintwater — boiling waterdilution
0.5 gillbrown stout other
sugar — Sweeten to taste.sweetener
  1. Steep the lemon paring in the rum, brandy, arrack, and brown stout.
  2. Strain, sweeten to taste, and add the boiling water with a little lemon juice.
  3. Serve warm.

The name and mixed spirit-malt structure make this one of the more colorful named punches in the appendix.

The peel infusion is the defining setup step before the punch is diluted and served.

Das Mixerbuch by A. Brehmer (1924) — Brehmer 1924, mixed spirit and brown stout punch

someLemon juice (fresh) — lemon juiceacid
0.13 literbrandy base
1 lemonlemon peel base
0.13 literrum base
0.5 literboiling water dilution
0.13 literArrak other
0.13 literbrown stout other
to tastesugar sweetener
  1. Steep lemon peel in rum, brandy, Arrak, and brown stout, mix well, strain, sweeten to taste, add boiling water with some lemon juice, and serve.

Ice: None

See also: Yankee Punch, Henry Knight's Punch, Whisky Punch