Charles Dickens' Punch (from David Wondrich's Punch book). I love that recipe; it's simple, doesn't even require an oleo saccharum (which is easy enough but needs to be done in advance), and it's so much fun to set everything on fire! I used Plantation pineapple rum and Landy VS cognac. Setting all the booze on fire was achieved by setting a spoonful of Smith & Cross on fire, and gently transferring it to the bowl containing everything else. At first, I didn't think I had been successful, but then I realized the metal bowl I was using was getting quite hot! So this is better done with the lights out so the flame is visible, and for full dramatic effect of course...
I served the punch cold and diluted with cold water, and freshly grated nutmeg.
