This fragrant lemon, spice and Darjeeling tea-infused punch is a good one to make in large batches. The reason? It can be served the day after it’s made or – if kept cool and in a sealed container – up to five months later. The Swedish East India Company started to import arrack with the arrival of the ship Fredericus Rex Sueciae to Gothenburg in 1733, and a version of this punch was likely drunk by the ship’s sailors.
