Name: Cold Whisky Punch
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 2 Lemon peel; 60 ml Whisk(e)y - Scotch whisky (blended); 15 ml Lemon juice (freshly squeezed); 10 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 45 ml Chilled water

Serve in a

Collins glass

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	Blended Scotch whisky
1/2 fl oz	Lemon juice (freshly squeezed)
1/3 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 1/2 fl oz	Chilled water
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Read about cocktail measures and measuring.

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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.

More cocktails by Jerry "The Professor" Thomas

Alcohol content:

1.3 standard drinks
13.57% alc./vol. (27.14° proof)
17.6 grams of pure alcohol

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.