Comments on: Swedish Punsch

By: Margareta hogne

Margareta hogne — Fri, 13 Jan 2012 00:59:07 +0000

Swedish Citizen, but lived here in the US for c:a 50 yrs. Always cook my good old Swedish Food, the way my Mamma taught me.. Today, I made Swedish Yellow “Artsoppa”. A tradition in Every Swedish household, on Thursdays. NOT in the Summertime though.. then for Desert, we make Plattar, or Thin Pannkakor, med Lingon. The Topp, is to have some Swedish Flaggpunch, to go with. Happened to still have some, from My last trip home. OH, what a delicious meal!!!!! Where can I buy some Original Swedish flaggpunch, here in the States>>> Margareta in NH.

By: The Corpse Reviver #2 « The Five O'Clock Cocktail Blog

The Corpse Reviver #2 « The Five O'Clock Cocktail Blog — Thu, 05 Jan 2012 21:52:28 +0000

[...] as to whether Lillet or dry vermouth is the proper ingredient here. Some sources will even cite Swedish punsch (Not a Typo #2) as the proper ingredient… you know what? All this history stuff is hard. I [...]

By: Akuankka

Akuankka — Fri, 30 Dec 2011 21:37:23 +0000

on my behalf, heating in boilimg water is strongly recommended, altough delicate process.

1) remove the cork! Closed bottle with a very small air didplscement makes perfect grenade if placed in boiling water. Glass shraplnells an boiling water sprayin along in your kitchen- so not. Open the bottle and remove cork compeletely, please.

2) Heating must happen gently. Start placing room temperate bottle in the kettle full of cold water and rise temperature very slowly and gently.
If done right, you should see a lot of sweat -or condenced humility- inside the bottle before the water in the kettle starts to boil.

3) in any case, do not boil punch! OMG, that boils alcohol away! just over 90, necause alcohol starts boiling a bit before water.

4) Microwave? Yack! DO NOT EVEN THINK. Better even at rooms temperature. Microwave generates very hot spots in the fluid and very uneven warming, that ruins Flaggpunch compeletely. Yot can try of course, nut ion the case please remember- your sloppinens in not fault of the punch.

By: Akuankka

Akuankka — Fri, 30 Dec 2011 21:22:41 +0000

Hey, Flaggpunch must be 1) heated in boiling water until 92 degrees of celsius or 2) freezed as cold as your freezer gets- even better if there’s some nice nordic standadr -30 C outside.

Please do not waste good Carlshamns Flaggpunch by drinking it at room temperature or mixing it up with abythong else nyt pea soup!

By: tom martin

tom martin — Fri, 27 Mar 2009 03:14:39 +0000

can you buy flagg punsch in norway???Is it available in the usa now???

By: Pooh Bah Cocktail | Two At The Most

Pooh Bah Cocktail | Two At The Most — Tue, 04 Nov 2008 04:50:39 +0000

[...] it or not, I still have a little bit of my bottle of Swedish Punsch left. Tonight I decided to find a recipe to appreciate it. I hit a real prize with the Pooh Bah [...]

By: Tiare

Tiare — Wed, 10 Sep 2008 11:58:22 +0000

I`m happy you got the punsch Stevi! Nice cocktail you made, i`ll try it. Facile is not sold in the spirit shop here but can be special ordered.In the shop we have the Flaggpunsch and Gronstedts.

By: erik_flannestad

erik_flannestad — Wed, 10 Sep 2008 04:22:23 +0000

Oh and that’s interesting about the Facile Punch.

It’s my favorite of the commercial punches I’ve tried.

By: erik_flannestad

erik_flannestad — Wed, 10 Sep 2008 04:15:13 +0000

Mabel Berra does sound interesting.

It’s not a Savoy Cocktail, but it does appear in the original version of Patrick Gavin Duffy’s “Official Mixer’s Manual”.

“Juice of 1/2 Lime; 1/2 Jigger Swedish Punch; 1/2 Jigger Sloe Gin; Shake well with cracked ice and strain.”

Which seems fairly sensible, if a bit rich.

By: SeanMike

SeanMike — Wed, 10 Sep 2008 03:31:07 +0000

Oh, now I’m even more eager to get a bottle of my own! :-)