Dec. 2, 2019

Victorian Christmas Punch


3 lemons , zest and juice
100g demerara sugar
250ml Jamaican rum
125ml VSOP cognac
25ml Batavia arrack
75ml porter beer
redcurrants , to decorate
12 slices lemon
12 seasonal berries

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.