My F&W
quick save (...)
Gaelic Punch
© Tina Rupp

Gaelic Punch

  • SERVINGS: Makes about 14 drinks
  • MAKE-AHEAD

For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.

cocktails Glassware Guide

Plus: Ultimate Cocktail Guide

  1. Pinch of freshly grated nutmeg, for garnish
  2. 3/4 cup Demerara or other raw sugar
  3. 40 ounces boiling water
  4. One 750-ml bottle Irish whiskey
  5. Strips of zest from 6 lemons, plus 6 thin lemon slices, each studded with 4 cloves, for garnish
  1. In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl and stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and nutmeg.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.