CHRISTMAS PUNCH

CHRISTMAS PUNCH

Charles Dickens' alcohol punch, often referred to as 'sangaree', is a punch recipe popularised in the 19th century. A favourite of Dickens, this beverage typically combines various spirits, such as rum and brandy, with a mixture of fresh fruit juices, sugar, and spices.

The drink often includes ingredients like citrus fruits—lemons and oranges—as well as the addition of wine, particularly claret or sherry. It was traditionally served warm or cold and was meant to be a social drink, often enjoyed during gatherings or festive occasions.

Dickens frequently referenced this punch in his works, highlighting its role in social settings and the celebration of camaraderie among friends. Its rich flavour and communal spirit made it a quintessential comfort drink of the Victorian era.

In David Copperfield, for instance, Mr. Micawber—a character likely based off Dickens’s own father—makes punch as a way to cheer himself and his family during their financial hardships. As Copperfield observes:

“I never saw a man so thoroughly enjoy himself amid the fragrance of lemon-peel and sugar, the odour of burning rum, and the steam of boiling water, as Mr. Micawber did that afternoon … he stirred, and mixed, and tasted, and looked as if he were making, instead of punch, a fortune for his family down to the latest posterity.”

My version is a bit more christmassy with the garnishes and has extra punch added in with the bitters. The ginger beer and soda over tea give it a more summery feel, so its more suited for those celebrating a hot Christmas.

Recipe:

3/4 cups demara sugar

2 lemons (peel & juice)

1 orange (peel)

1 cinnamon stick

2 cups dark rum

1/4 cup cognac

60ml bitters (plus extra)

2 cups ginger beer

3 cups soda water

Garnish: frozen cranberries, citrus slices, fresh rosemary sprigs

  1. In a large bowl heatproof bowl, add in sugar, lemon peel, orange peel and cinnamon stick and massage all together to allow to oils to extract, leave to the side for ideally 30 minutes, but 10 is fine.

  2. Add to the bowl rum, cognac and bitters and mix together with a heatproof spoon (stainless steel works). In the spoon fill it with bitters and then using a match light the bitters on fire. Slowly lower spoon into the bowl and allow the fire to gently spread into the bowl liquid covering the top with fire. I like to slightly cover the bowl with big pot lid so it stays alight, with no wind impeding. This will melt the sugar and help infuse everything. Allow fire to go until it goes out, or after 2-3 minutes put it out by covering bowl with a large tray, not allowing any air will put it out. (TBH this is difficult so don’t be hard on yourself, it takes some time to get the hang of it, and if its not happening feel free to go to stove).

*Alternatively, you can gently heat everything in a pot over a stove on its lowest heat until the sugar has melted in. Don’t leave it on for too long, as you’l lose the alcohol content, but just until the sugar as dissolved will work in a pot.

  1. Once everything is infused I like to let it sit in the fridge until you’re ready to serve. When ready, strain the punch into a serving bowl, removing the peels and stick in the process. Then add in the juice of 2 lemons, ginger beer and soda water. Play around with the amounts of soda and ginger beer to taste.

  2. Fill with ice and top with frozen cranberries, citrus slices and fresh rosemary sprigs on top before throwing in a ladle for guests.