Quick answer
Arrack punch is the original punch: a mixture of arrack, citrus juice, sugar, water and spice that European sailors and merchants adopted in the Indian Ocean in the early seventeenth century. The name is commonly linked to the Hindi word for five, after its five ingredients. A simple bowl for eight uses 500 ml of arrack, 250 ml of lime juice, 250 ml of sugar syrup and a litre of water or cold black tea, finished with grated nutmeg. Rum later replaced arrack in the West.
Key takeaways
- Punch was first made with arrack in the Indian Ocean trading ports in the early 1600s, well before rum punch.
- The word punch is commonly traced to the Hindi panch, meaning five, for spirit, citrus, sugar, water and spice.
- A classic punch ratio is one part sour, one part sweet, two parts strong and four parts weak.
- Arrack for early punch came from Goa, Ceylon and Batavia on Java, and was shipped to Europe by the East India companies.
- Sri Lankan coconut arrack makes a lighter, more floral punch than the pungent Batavia arrack of old recipes.
The history of arrack punch
The history of arrack punch begins with the English and Dutch East India companies. Sailors used to beer and wine found neither would survive the voyage or the climate, and turned to the local spirit, arrack, softened with whatever was to hand.
Arrack punch was being recorded by English travellers in India by the 1630s. Returning crews spread it through the ports of Europe, and by the late seventeenth century punch houses in London served it by the bowl. Arrack was the expensive, original choice, and brandy and rum the substitutes.
The five ingredients of punch
The five ingredients of punch are the same today as in the 1600s. The link to the Hindi panch, five, is the usual explanation of the name, though some historians suggest other origins.
- →Strong: arrack.
- →Sour: lime or lemon juice.
- →Sweet: sugar, jaggery or palm treacle.
- →Weak: water or tea.
- →Spice: nutmeg, or sometimes cinnamon or cloves.
Ceylon's part in the punch story
Ceylon's part in the punch story is as a supplier. The Dutch East India Company, which held the island's coasts from the mid-seventeenth century, shipped coconut arrack from Galle and Colombo, and the British continued the trade after 1796.
Ceylon arrack was valued alongside the arrack of Goa and the stronger, funkier Batavia arrack from Java. Recipes of the period rarely specify which, so a punch made with Sri Lankan arrack is as authentic as any.
An arrack punch recipe for eight
The arrack punch recipe below follows the old rhyme of one of sour, one of sweet, two of strong and four of weak. It fills a medium bowl and serves about eight.
- →250 ml fresh lime juice.
- →250 ml sugar syrup, or 200 ml kithul treacle.
- →500 ml coconut arrack.
- →1 litre cold water or cold, lightly brewed Ceylon black tea.
- →Freshly grated nutmeg and slices of lime.
- →One large block of ice.
How to make and serve arrack punch
Making arrack punch is a matter of assembling it in the right order and keeping it cold without watering it down. Prepare it an hour ahead if you can.
- →Stir the lime juice and syrup together until combined.
- →Add the arrack, then the water or tea, and taste for balance.
- →Chill the mixture for at least an hour.
- →Pour over a single large block of ice in the bowl, not small cubes.
- →Grate nutmeg over the top and ladle into small cups.
Drinking arrack punch in Sri Lanka today
Arrack punch has returned to bar lists in Sri Lanka, particularly in Galle Fort and Colombo, where bartenders enjoy the history. It is also an easy drink to make for a group in a private villa.
Lankan Stays & Trails can arrange a punch evening for families and groups staying in villas on the south coast, with the ingredients supplied and a non-alcoholic bowl made alongside with tea, lime and ginger.
Frequently asked questions
What is arrack punch?
Arrack punch is a mixed drink of arrack, citrus juice, sugar, water or tea, and spice, usually nutmeg. It originated among European traders in the Indian Ocean in the early seventeenth century and is regarded as the original punch, before rum became the usual base.
Was punch originally made with arrack?
Yes. The earliest recorded punches, from the 1630s onwards, were made with arrack in the trading ports of India and Southeast Asia. Rum and brandy came into use later, as cheaper and more available alternatives in Europe and the Atlantic colonies.
Why is it called punch?
The most common explanation is that punch comes from the Hindi panch, meaning five, for the five ingredients: spirit, citrus, sugar, water and spice. Other theories exist, including a link to the puncheon cask, and the question is not settled.
What is the ratio for arrack punch?
A traditional guide is one part sour, one part sweet, two parts strong and four parts weak. For example, 250 ml lime juice, 250 ml sugar syrup, 500 ml arrack and a litre of water or cold tea. Adjust the sweetness to taste.
Which arrack should I use for punch?
Sri Lankan coconut arrack gives a soft, floral punch and is the natural choice on the island. Old recipes often used Batavia arrack from Java, which is stronger and more pungent. Either is historically valid. A mid-range coconut arrack is ideal.
Can arrack punch be made in advance?
Yes, and it improves with an hour or two of chilling. Mix everything except the ice and nutmeg, keep it cold, and pour it over a large block of ice just before serving. Add fizzy ingredients, if any, at the last moment.