Classic Mixology: Cocktail & Mixed Drink Recipes

Scotch Whiskey Punch

1 quart Scotch whisky

Ingredient: Scotch whisky

Also Known As:  Scotch What it is:  Whiskey
Whisky made in Scotland, divided into four distinct categories: single malt, vatted malt (also called "pure malt"), blended and single grain. Malt whisky must contain no grain other than malted barley and is traditionally distilled in pot stills. Older recipes typically call for strong, smokey single malt Scotch. By the early 1900s blended Scotch was more often used.

(More about Scotch whisky)

2 quart water

Ingredient: water

What it is:  Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.

(More about water)

boiling
1 pound loaf sugar

Ingredient: loaf sugar

Also Known As:  sugarloaf What it is:  Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.

(More about loaf sugar)

4 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

(More about lemon)

Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires genius to make whiskey punch, it would be impertient to give proportions. (See "Spread Eagle Punch," No. 39.)