Gaelic Punch

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Looking for a punch to serve over the holidays? This is a bright and pleasant tasting punch that warms your bones and elicits that warm and fuzzy holiday feeling. (Or maybe that’s the whiskey speaking…) If you don’t want to make a large punch serving size, see the 2 serving recipe below. The measurements are awkward, but correct. When warming whiskeys, young Irish ones work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth. I used Jameson whiskey. You can push the cloves into the rind of the lemon slices, but I found it easier to stud the cloves into the fleshy part of the lemon rounds. Happy sipping!

from: Food + Wine
serves: 14

¾ cup Demerara or other raw sugar
strips of lemon zest from 6 lemons, plus 6 thin lemon slices, each studded with cloves, for garnish
40 ounces boiling water
one 750-ml bottle Irish whiskey
pinch of freshly grated nutmeg, for garnish

In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces of boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl, pressing the solids to extract all of the liquid. Stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and nutmeg.

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2 servings:

6 teaspoons demerara sugar OR 6 cubes of demerara sugar
strips of lemon zest from 1 lemon
boiling water
4 ½ ounces Irish whiskey
freshly grated nutmeg, for garnish

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In a small heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 2 tablespoons + 2 teaspoon of boiling water and stir until the sugar dissolves. Strain into a heatproof jar or bowl, pressing the solids to extract all of the liquid. Stir in the 4 ½ ounces whiskey. Add ½ cup + 2 tablespoons + 2 teaspoons of boiling water. Stir, and pour into Irish coffee mugs and garnish with the clove studded lemons and a bit of freshly grated nutmeg.

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