Capitaine of Mischeefe (large format)

Back in 2020, I developed a series of three drinks for my Lords of Misrule series, including this recipe, which was originally a single-serving punch. Its ingredients tell the story of the late Tudor (i.e. Elizabethan) period, when the English became the dastardly colonizers we now know them to be. In this large-format version, brandy (either Spanish or French) comes together with funky Batavia arrack (the original punch base!), oxidized sherry, Swedish Punsch (a punch within a punch), allspice dram, tea, and sugar for a punch with notes of dried fig, tropical fruit, nuts and spices, and a hint of smokiness.

INGREDIENTS

8 oz. brandy de Jerez or Cognac
6 oz. Batavia arrack*
4  oz. lime juice
4 oz. oloroso or amontillado sherry
4 oz. Swedish Punsch
4 oz. demerara syrup (1:1)
8 oz brewed kukicha  tea (cooled)
1¼ oz. allspice dram

Garnish: dehydrated lime wheels, nutmeg (for serving)

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ABV LEVEL

Makes eight 5-oz. servings

Combine all in a nonreactive container. Let sit in the fridge to meld for at least 4 hours or up to one day. To serve, pour into a punch bowl with a punch ring or big chunks of ice. (Alternatively, you can serve each serving over ice.) Decorate with dehydrated lime wheels. Grate fresh nutmeg atop each serving.