Garnish:
Lemon zest twist & seasonal berries
How to make:
SPRAY lemon zest twists into shaker and drop in. Add other ingredients, SHAKE with ice and strain into ice-filled glass.
| 2 slice | Lemon peel |
| 2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 1 1/2 fl oz | Chilled water |
Read about cocktail measures and measuring.
Review:
A balanced – not sweet, nor sour or strong – refreshing short whisky cocktail.
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.
Nutrition:
There are approximately 167 calories in one serving of Cold Whisky Punch.
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