Spirits Whisky Gaelic Punch 5.0 (1) 1 Review For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth. Plus: Ultimate Cocktail Guide By David Wondrich Updated on April 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Yield: 14 drinks Ingredients Pinch of freshly grated nutmeg, for garnish 3/4 cup Demerara or other raw sugar 40 ounces boiling water One 750-ml bottle Irish whiskey Strips of zest from 6 lemons, plus 6 thin lemon slices, each studded with 4 cloves, for garnish Directions 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. Rate it Print