Name: Auntie's Hot Xmas Punch
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Pedro Ximénez sherry; 67.5 ml Cognac (brandy); 22.5 ml Lemon juice; 90 ml Apple juice; 4 dash Creole bitters

Auntie's Hot Xmas Punch
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Glass:

Serve in a Toddy glass

Ingredients:
1 ¹⁄₂ fl oz	Lustau San Emilio Pedro Ximénez Sherry
2 ¹⁄₄ fl oz	Cognac (brandy)
³⁄₄ fl oz	Lemon juice (freshly squeezed)
3 fl oz	Apple juice/apple cider (cloudy & unsweetened)
4 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-heat a TODDY GLASS.
Prepare garnish of cinnamon stick.

How to make:

POUR all ingredients into glass and stir.
MICROWAVE for 40 seconds (vary time depending on your microwave oven).
Briefly STIR.

Garnish:

Garnish with cinnamon stick.

Allergens:

Recipe contains the following allergens:

Pedro Ximénez sherry - Sulphur Dioxide/Sulphites

Review:

Ximénez sherry contributing sweetness and a rich Christmas pudding-like flavour to this hot punch.

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History:

Created by yours truly to serve live on Christmas Eve 2002 during a broadcast on BBC Radio Four. 'Auntie' is a nickname for the BBC and the drink uses the traditional punch proportions of 1 sour, 2 sweet, 3 strong and 4 weak.

More cocktails by Simon Difford

Nutrition:

One serving of Auntie's Hot Xmas Punch contains 249 calories

Alcohol content:

2 standard drinks
12.21% alc./vol. (24.42° proof)
27.7 grams of pure alcohol

More Christmas & Thanksgiving cocktails
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Anonymous

5th April 2020 at 23:56

Very nice for a cold rainy day in COVID-19 isolation. A teaspoon of ginger syrup has a salutary improvement on the drink. I may need another to be sure.

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Simon Difford

6th April 2020 at 16:41

I originally took this drink to the BBC in a Thermos flask on a cold day, not quite the same on a warm and sunny afternoon but I agree a spoon of ginger syrup helps. With hindsight, I wouldn't use the 1:2:3:4 punch spec and prefer: 40ml Cognac, 30ml PX, 10ml Lemon juice, 60ml Apple juice and 4 dashes Peychaud's bitters.

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