Hot Punch
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
Serves 10
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
1 nutmeg
2 cups water
Method
Prepare the oleo-saccharum and add the remaining ingredients. Stir until sugar has been dissolved. Garnished with freshly grated nutmeg. Serve hot.
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