Traditional Cold-Weather Punch

By Frank J. Prial

Published December 3, 1988

Total Time
25 minutes
Rating
3(6)
Comments
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Serving a hot punch is difficult unless it is placed over a heating element. Even then, hot drinks are better when served as soon as they are prepared.

Featured in: HOME FOR THE HOLIDAYS; PLEASED AS PUNCH

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Ingredients

  • 1 fifth Barbados rum

  • 2 lemons

  • 4 ounces sugar

  • 3 pints boiling water

  • 1 fifth brandy

  • 1 pint Sherry

  • 1 teaspoon ginger

  • Grated nutmeg

Ingredient Substitution Guide
Nutritional analysis per serving

49 grams carbs; 363 calories; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 27 milligrams sodium; 1 gram protein; 31 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Macerate the lemon rinds and the sugar in a small earthenware bowl. Add the lemon juice and ginger. Mix well and place in a larger earthenware bowl. Then add, in order, the rum, brandy, Sherry and boiling water. Mix well, warm for 20 minutes, and serve it topped with nutmeg.

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6 user ratings
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