Cold Whisky Punch

Difford's Guide
Discerning Drinkers (29 ratings)

Serve in

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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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.

Alcohol content:

  • 1.4 standard drinks
  • 14.89% alc./vol. (29.78° proof)
  • 19.4 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.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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