This punch from New York City’s Dead Rabbit Grocery & Grog is inspired by a recipe from the 1869 cocktail manual Cooling Cups and Dainty Drinks by William Terrington.
“It’s a great riff on the prerequisite mulled wine with sherry and Irish whiskey in place of a hearty red,” says Jack McGarry, managing partner at the Dead Rabbit. “Negus,” by the way, is an old style of mixed drink similar to a wine punch.
Excellent Negus Hot Punch
1 bottle Barbadillo ‘San Rafael’ Oloroso Dulce Sherry
1 cup Redbreast Irish whiskey
3.5 tablespoons vanilla cordial
½ cup turbinado sugar
1 cup lemon juice
Oleo-saccharum of 8 lemons
2 cups water
Prepare the oleo-saccharum and add the remaining ingredients. Stir until sugar has been dissolved. Garnished with freshly grated nutmeg. Serve hot.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!Back to top