Cold Whisky Punch
Ingredients
- 2 slice Lemon peel
- 2 oz Dewar's 12 Year Old Scotch whisky
- 1⁄2 oz Lemon juice
- 1⁄3 oz Monin Pure Cane Syrup
- 1⁄3 oz Sugar syrup 'rich'
- 1 1⁄2 oz water
- 1 1⁄2 oz Chilled water
Method
Glassware:
Serve in a Collins glass
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of lemon zest twist and seasonal berries.
Method:
- SPRAY lemon zest twists into shaker and REGAL SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
- Garnish with seasonal berries.
History:
The godfather of bartending, Jerry Thomas, offered both a hot and cold version of his Scotch Whisky Punch in his 1862 Bartender's Guide and it is in the cold form that the drink has survived. Modernity dictated that we streamline the recipe and ingredients which originally called for boiling water and an extended chilling period.
Review:
A balanced – not sweet, nor sour or strong – refreshing short whisky cocktail.
