Cold Whisky Punch

Serve in an Old-fashioned glass...
2	slice	Lemon zest
2	fl oz	Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky
½	fl oz	Freshly squeezed lemon juice
⅓	fl oz	Sugar syrup (2 sugar to 1 water)
1½	fl oz	Chilled water

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How to make:

SPRAY lemon zest twists into shaker and drop in. Add other ingredients, SHAKE with ice and strain into ice-filled glass.

Garnish:

Lemon zest twist & seasonal berries

Comment:

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

About:

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.

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