The Punch can be made either
hot or cold.
Ingredients for Hot
Punch:
2 pints of freshly made, hot, milkless tea
1 pound of lump/cube sugar
1 bottle of whisky
One thinly sliced lemon
Method for Hot Punch:
For Hot Punch
Heat but do not boil the whisky.
Pour the hot tea over the sugar and lemon
Stir with a silver spoon until all the sugar has dissolved.
Add the
hot (but not boiling) whisky.
Flame and serve.
Ingredients for Cold
Punch:
2 pints boiling water
Half a pound of lump/cube sugar
1 bottle of whisky
3 lemons
A few leaves of mint
Method for Cold Punch:
Use a sharp knife to remove the yellow rind (not the white pith) from
the lemons before squeezing out the juice.
Place the peel, juice, mint
and sugar in a large jug and add the boiling water.
Stir until the sugar
has dissolved.
When it is cold, remove the lemon peel and mint and add
the whisky.
Chill before use.
Add some thinly sliced soft fruit before
serving from a punch bowl.