Name: Cold Whisky Punch
Total time: 2 min
Cuisine: Cocktail
Ingredients: 2 slice Lemon peel; 60 ml Scotch whisky; 15 ml Lemon juice; 10 ml Sugar syrup (2:1); 45 ml Chilled water

Cold Whisky Punch
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Serve in a Collins glass

Ingredients:
2 slice	Lemon peel
2 oz	Blended Scotch whisky
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 ¹⁄₂ oz	Chilled water

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare garnish of lemon zest twist and seasonal berries.
SPRAY lemon zest twists into shaker and REGAL SHAKE all ingredients with ice.
STRAIN into ice-filled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.
Garnish with seasonal berries.

Review:

A balanced – not sweet, nor sour or strong – refreshing short whisky cocktail.

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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.

More cocktails by Jerry "The Professor" Thomas

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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Milan Djordjevic

25th January at 12:21

2 slice of lemon peal in a shaker really makes a difference, very refreshing but with enough depth from scotch.I omitted 45ml of chilled water and used wet ice instead.

Jose Cruz

8th April 2023 at 05:17

do 20 ml lemon and 20 ml simple syrup instead for an alternatively sweeter, yet still balanced version, delicious!

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