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

David Wondrich
January 2011

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© Tina Rupp

Recipe Summary

Yield:
Makes about 14 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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