For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth. Glassware Guide Plus: Ultimate Cocktail Guide
How to Make It
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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Author Name: StellaM73
Review Body: Gaelic punch? This is "hot whiskey." It's wonderful on damp chilly days or when you're feeling a bit under the weather. Skip the nutmeg. Another lovely variation is "hot port" - just substitute a nice port wine for the whiskey.
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Date Published: 2017-03-16
