Recipes Sassenach Punch Be the first to rate & review! You can use navel oranges in this smoky, Scotch-spiked punch, but Wondrich likes blood orange juice for its deep red color.Plus: Ultimate Cocktail Guide By David Wondrich Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 18 drinks Ingredients Strips of zest from 6 large lemons 1/2 cup superfine sugar 4 ounces hot water 1/2 cup honey 8 ounces fresh lemon juice 3 ounces fresh orange juice, preferably blood orange juice One 750-ml bottle gin, preferably Hendrick's 12 ounces blended Scotch 40 ounces chilled club soda Ice, preferably large cubes Freshly grated nutmeg, for garnish Directions In a bowl, muddle the lemon zest with the sugar and let stand for 25 minutes. Muddle again, then add the hot water and honey and stir until the sugar and honey dissolve. Add the lemon juice and orange juice, then strain the liquid into a punch bowl and add the gin and Scotch. Refrigerate until chilled, about 2 hours. Stir in the club soda, add ice and garnish with nutmeg. Rate it Print