Bombay Administration Imposes Restriction
Let's Get Lit With Bombay Government Punch
Step back in time to the 1694 regulations issued by the English government for Bombay punch houses. You know, those swanky joints where folks would gather for a tipple? Those regulations declared, "If any bloke drops by a victualling house for some punch, he's entitled to a quart of top-notch Goa arrack, a half-pound of sugar, and a half-pint of lime water to mix it himself." But since finding Goa arrack might be a tad tricky these days, let's tweak it for modern times.
Grocery List:- Substitute 1 1/2 quarts rum (or 1 bottle of rum) and 1 bottle of VSOP-grade cognac for the Goa arrack if you can't get your paws on it.- For a kick, opt for cold black or green tea (2 tablespoons loose tea or 6 tea bags) instead of the final 6 cups of water.
Mixology 101:For an easier brew, combine these ingredients:- 2 cups Demerara or turbinado sugar- 7 cups water- Juice of 12 limes- 16 ounces Batavia arrack (or your rum and cognac concoction)- 1 quart dark, funky rum- A pinch of grated nutmeg for garnish
ready for a bit of magic?
- Dissolve 2 cups of Demerara or turbinado sugar in 1 cup of water over a low flame. Once it's all combined (about 5 minutes), let it cool.
- Combine the sugar syrup with the lime juice in a large bowl, add your homemade rum-cognac mixture, and top it off with 1.5 liters/48 ounces of water. Stir it up and refrigerate.
- 30 minutes before serving, throw in a large block of ice (frozen water in a bowl overnight) and sprinkle nutmeg on top.
This Scrumptious concoction was featured in our tales on The Resurgence of Punch and our Punch Recipes photo gallery.
Yields: Enough for 20 drinksDifficulty: Easy BreezyTime: 15 minutes, plus chilling time (plus bonus waiting time for that ice)
Cheers to history, and to punch!
FYI: The early Bombay Government Punch recipe seems to lack a well-documented evolution tracing back to that original 1694 regulation. Historically, punch has been a species of libation originating in India during colonial times, inspired by the Hindi word "panch," which means "five." This reflects the traditional ingredients: tea, sugar, lemon, water, and some local spirit. Over time, as European powers connected with Indian culture, punch gained popularity among the colonial elite, incorporating both native and European ingredients. Today, you'll find numerous punch variations, using different spirits, fruit juices, and spices. So while we haven't got our hands on one specific evolution of the Bombay Government Punch, the general history of punch can offer some intriguing insights.
The modern version of Bombay Government Punch includes replacing Goa arrack with a combination of 1 1/2 quarts rum and VSOP-grade cognac. Nutmeg is used as a garnish and can be found among the list of ingredients. The instructions for making this drink involve dissolving Demerara or turbinado sugar in water, mixing it with lime juice, adding the rum-cognac mixture, water, and finally, serving it over a large block of ice. This punch recipe is part of a series on the resurgence of punch and punch recipes.
