Christmas Punch
This vintage rum cocktail from the St Pancras specialist bar, The Booking Office, is based on a Victorian recipe- great served hot or cold
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 20 mins
- Muddle together the lemon zest and sugar in an earthenware bowl, then add 200ml boiling water to dissolve the sugar.
- Add 75ml lemon juice, the rum, cognac, arrack and porter. Stir everything together, then top with 300ml more boiling water.
- Garnish with a grating of nutmeg, redcurrants, lemon slice and berries. Serve hot or cold.
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1826643/
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Ingredients
- 3 lemons , zest and juice
- 100g demerara sugar
- 250ml Jamaican rum (Booking Office uses Myers)
- 125ml VSOP cognac
- 25ml Batavia arrack
- 75ml porter beer
- nutmeg
- redcurrants , to decorate
- 12 slices lemon
- 12 seasonal berries
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Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 20 mins
Ingredients
- 3 lemons , zest and juice
- 100g demerara sugar
- 250ml Jamaican rum (Booking Office uses Myers)
- 125ml VSOP cognac
- 25ml Batavia arrack
- 75ml porter beer
- nutmeg
- redcurrants , to decorate
- 12 slices lemon
- 12 seasonal berries
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23 December 2012
Janiecooks commented on this recipe
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