9 oz lapsang souchong syrup
6 oz Batavia arrack
3 oz lemon juice
1/4 tsp grated nutmeg
seeds from 10 cardamom pods, ground
Combine all ingredients in a glass jar and steep for 24 hours. Strain, bottle, and refrigerate.
To make the lapsang souchong syrup, combine hot lapsang souchong tea with an equal volume of sugar.
This is my variation on a recipe from Max Toste, altered by replacing simple syrup with a syrup made with the smoky black tea lapsang souchong. This punsch is a delicious and versatile cocktail ingredient.