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Scottish Recipes - Whisky Punch

This is a recipe which clearly contains alcohol namely scotch whisky. The Punch can be made either hot or cold.

Ingredients for Hot Punch:
1 bottle of whisky (Blended is better-don't waste good malt!!)
1 pound of lump/cube sugar
2 pints of freshly made, hot, milkless tea
One thinly sliced lemon

Method for Hot Punch Heat but do not boil the whisky (Dangerous and stupid). Pour the hot tea over the sugar and lemon and stir with a silver spoon until all the sugar has dissolved. Add the warm (but not boiling) whisky. Flame and serve.

Ingredients for Cold Punch:
2 pints boiling water
Half a pound of lump/cube sugar
1 bottle of whisky (again use blended)
3 lemons
A few leaves of mint

Method for Cold Punch:
Use a sharp knife to remove the yellow rind (not the white pith) from the lemons before squeezing out the juice. Place the peel, juice, mint and sugar in a large jug and add the boiling water. Stir until the sugar has dissolved. When it is cold, remove the lemon peel and mint and add the whisky. Chill before use. Add some thinly sliced soft fruit before serving from a punch bowl.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide