Charles Dickens’ Punch

Batch recipe: the listed quantities make a full punch bowl. Serve individual 3 oz portions; the source does not establish a total serving count.

Begin by peeling the lemons with a vegetable peeler or paring knife to create long spirals of peel. Place the peels in a heatproof bowl with the sugar, muddling them together to release the oils. Allow this mixture to sit at room temperature for a few hours. Next, juice the peeled lemons through a strainer to ensure it is smooth and set the juice aside in the fridge.

Combine the brown rum, high-proof Jamaican rum, and VSOP Cognac in a pitcher or similar pouring vessel. Boil the water separately. Position the bowl with the lemon peels and sugar on a heat-resistant surface where it is safe for everyone to gather at a distance.

Pour the Cognac and rum mixture into the bowl with the peels and sugar. Using a long-handled bar spoon, scoop a small amount of the mixture, then ignite it with a match. Hold the flaming spoonful above the bowl to ignite the rest of the liquid. Stir the mixture gently with the bar spoon or a heatproof ladle, assisting the sugar to dissolve. Let the flames dance for a couple of minutes, occasionally lifting a lemon peel to showcase the flames.

To extinguish the fire, cover the bowl with a large heatproof dish or tray. Introduce the cooled lemon juice and boiling water to the mixture. For a chilled version, substitute the hot water with cold water and add a block of ice. Stir everything together thoroughly.

Finish with a generous grating of fresh nutmeg over the top. Serve the punch by ladling it into cups, allowing your guests to enjoy this historic drink.