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Title: Scottish (Ross's) Whiskey Punch
Categories: British Alcohol Beverages
Yield: 1 Servings
| British measurements | ||
| 2 | Lemons | |
| 1 | Orange | |
| 8 | oz | Demarara (raw brown) sugar |
| (4oz for a sharper punch, | ||
| 8 | oz | For a sweeter punch) |
| 1 | ts | Ginger essence (extract) |
| 4 | Cloves | |
| 2 | Cinnamon sticks | |
| 3 | ds | Angostura bitters |
| 1 3/4 | pt | Boiling water |
| 1 | Bottle scotch whiskey | |
| 2 | Sherry glasses of green | |
| Ginger wine |
Slice lemons and orange into a large bowl. Add the sugar, ginger essence, cloves, cinnamon and bitters. Pour over the boiling water and leave to cool. When cool, add the whiskey and the green ginger wine. Cover and leave overnight. To serve, transfer to a punch bowl and top with ice, or reheat and serve warm.
"Scotch Whiskey Recipes" by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Dave Drum Date: 07 Jul 97 National Cooking Echo Ä
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