Today we're making the perfect Christmas punch idea - the Charles Dickens Punch! We know of this recipe because of a letter Charles Dickens sent to a friend in 1847. Traditionally it's served hot, so I associate this communal drink with winter and the holidays - but it can also be enjoyed cold on the rocks with a little grated nutmeg! Because it was created by Dickens, I thought it appropriate to serve this in a dainty tea cup (of course you should enjoy it in whatever vessel you see fit). Try this recipe, share it with family, and enjoy the holidays! Cheers, everyone!

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TIME STAMPS
Intro: 0:00
The History: 1:00
Pineapple Rum: 2:42
The Ingredients: 3:29
The Recipe: 3:47
Sips: 8:07

To learn more about this punch and others, check out Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich: [ Ссылка ]

CHARLES DICKENS PUNCH RECIPE
2 cups (474 ml) Pineapple-infused Smith & Cross Jamaican Rum*
1 cup (237 ml) Maison Rouge VSOP Cognac
3/4 cup (187.5g) Demerara sugar (raw sugar)
Skin and juice of 3 lemons
4 cups (948 ml) Black Tea
Lemon oil for garnish

*PINEAPPLE INFUSED RUM
750 ml (1 bottle) Smith & Cross Jamaican Rum
1 ripe pineapple
- Combine the fruit of one ripe pineapple with one bottle of rum. Seal and let sit for 1-2 weeks. Agitate daily. Strain once complete. Store sealed in the fridge for up to 3 months.

THE TOOLS
The induction burner: [ Ссылка ]
Comparable induction pot with lid: [ Ссылка ]
Pineapple corer: [ Ссылка ]
Chinois strainer: [ Ссылка ]
Y Peeler: [ Ссылка ]
Serrated utility knife: [ Ссылка ]
Juicer: [ Ссылка ]
Fine mesh strainer: [ Ссылка ]

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Anders Erickson
4610 N. Clark St
Suite 1051
Chicago IL, 60640

Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨

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