Gaelic Punch

Name: Gaelic Punch
Yield: Makes about 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

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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

January 2011

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Credit: © Tina Rupp

Recipe Summary

Yield:

Makes about 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

Step 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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Gaelic Punch

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Recipe Summary

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Gaelic Punch

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Gaelic Punch