Gaelic Punch


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

Gaelic Punch
Photo: © Tina Rupp
14 drinks


  • 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


  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.

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