Punsch

Swedish punsch is an arrack-based liqueur that was first introduced in the 18th century when the Swedish East India Company started importing Batavian arrack from Java. In its early days, punsch was enjoyed warm and prepared just before serving, by heating it and then adding spices and wine.

The first bottled version appeared in 1845 and was manufactured by J. Cederlunds Söner, and was soon followed by other producers. Most punsch brands are now created with a combination of arrack, alcohol, water, and spices, and are best served neat and chilled, in traditional punsch glasses, though Swedish tradition suggests that it can be enjoyed warm when paired with traditional pea soup.