Name: Hot Rum Punch
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Light gold rum 1-3yo; 30 ml Cognac (brandy); 15 ml Fino sherry; 7.5 ml Sugar syrup (2:1); 30 ml Lime juice; Top up with Boiling water

Hot Rum Punch
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Serve in a Toddy glass

Ingredients:
1 oz	Light gold rum (1-3 year old molasses column)
1 oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Lustau Jarana Fino Sherry
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 oz	Lime juice (freshly squeezed)
Top up with	Boiling water

Read about cocktail measures and measuring

Garnish: Dust with grated nutmeg

How to make:

Place bar spoon in warmed glass. Add ingredients and STIR.

Allergens:

Recipe contains the following allergens:

Fino sherry - Sulphur Dioxide/Sulphites

Review:

A great winter warmer.

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History:

Punch was one of the many rum-based drinks popular in the 18th century when taverns would serve cold punch and warm it upon request by dunking a red-hot iron in it. This version is said to have been a favourite drink of Mozart the composer.

Nutrition:

One serving of Hot Rum Punch contains 174 calories

Alcohol content:

1.5 standard drinks
18.37% alc./vol. (18.37° proof)
20.7 grams of pure alcohol

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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.