Because of its funky spiced flavor, you’ll see a lot of pre-Prohibition cocktails that call for Swedish Punsch. But it’s also great in tiki drinks and as the base for a twist on Hot Buttered Rum. It can be hard to find, but you can make your own!
1 lemon, sliced thin and seeded
1 cardamom pod, crushed<
1 cup cachaça
1 Darjeeling (or similar) tea bag
1/2 cup hot water
2/3 cup sugar
Combine lemon, clove and crushed cardamom pod in a glass jar and add the cachaça. Let rest for 24 hours. Steep the tea bag in the hot water for 5 to 7 minutes, remove the bag and add sugar to make it into a syrup. Let it cool.
Fine-strain the infused cachaça mixture and then mix the infusion with the tea syrup. Let the mixture rest overnight.
The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.