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Sassenach Punch

Contributed by David Wondrich

SERVINGS: Makes about 18 drinks

•MAKE-AHEAD

You can use navel oranges in this smoky, Scotch-spiked punch, but Wondrich likes blood orange juice for its deep red color.

Glassware Guide

Plus: Ultimate Cocktail Guide

Strips of zest from 6 large lemons
1/2 cup superfine sugar
4 ounces hot water
1/2 cup honey
8 ounces fresh lemon juice
3 ounces fresh orange juice, preferably blood orange juice
One 750-ml bottle gin, preferably Hendrick's
12 ounces blended Scotch
40 ounces chilled club soda
Ice, preferably large cubes
Freshly grated nutmeg, for garnish

In a bowl, muddle the lemon zest with the sugar and let stand for 25 minutes. Muddle again, then add the hot water and honey and stir until the sugar and honey dissolve. Add the lemon juice and orange juice, then strain the liquid into a punch bowl and add the gin and Scotch. Refrigerate until chilled, about 2 hours. Stir in the club soda, add ice and garnish with nutmeg.

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