$71.99 price per bottle
From the late 17th to 19th century, in an age when “Punch” was a celebration of all things then exotic-citrus, sugar, and spice-no Punch was without a true Batavia Arrack. Made from sugar cane and fermented red rice, and bottled at elevated proof without aging, Batavia Arrack van Oosten combines smoky fruitiness with a vegetal funk that makes a great long drink with ginger ale, or soaks up tea, lemon, and sugar in the punch bowl. “Punch,” the book by David Wondrich about all things served from a bowl, tells the story of Batavia Arrack in London and gives several recipes for its use in classic punches. More generally, Batavia Arrack adds depth to anything it touches, whether in small amounts in combination with sweeter fortified wines (such as Byrrh or oloroso sherry), or as the base of a long drink with ginger beer or tonic. Technical notes 50% Alc. /Vol. (100 proof)
Other text It is a taste that has traveled the world from the Dutch East Indies, unique for its ability to both add depth and lift the aromas of citrus and chocolate. From the late 17th to 19th century, in an age when “Punch” was a celebration of all things then exotic – citrus, sugar, and spice, no Punch was without a true Batavia Arrack. In pre-Prohibition America, Batavia Arrack and most notably the Swedish Punsch were essential to many now-classic cocktails. Beyond these uses, Batavia Arrack is also today found in boutique European chocolates and cocktails at Bali resorts.
Recipe United Service Punch Combine in a punch bowl: 227 g lemon oleo-saccharum (Rub the zest of 6 lemons with 0. 5lb raw sugar to extract the oils) 1. 5 quarts hot tea (green or black, unflavored, preferably decaffeinated) Stir to dissolve, then add: 8 oz Batavia Arrack van Oosten 16 oz Smith & Cross Traditional Jamaica Rum juice of 6 lemons Chill and serve cold, or keep warm and serve hot. Garnish with freshly-grated nutmeg.
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