This punch, which has been in my arsenal since I was a donkey, is perfect for festive parties, says Oisin Davies. With all these classic Irish flavors brought together and combined with dry he cider and whisky, you can’t go wrong.
Ingredients: 200ml x 15 doses.
- 3 lemons, extra slices for garnish
- 2 rhubarb stalks (chopped)
- 250ml bottle of Irish honey x 1
- 1 liter milky pressed Irish juice (add more juice if you want less punch)
- 1 liter Stonewell Dry Irish Cider (or other dry Irish cider, but it must be dry)
- 1 bottle of Jameson Irish Whiskey 700ml
- ice cube
- 2-3 apples, sliced for garnish
Method
- Peel the lemons and squeeze the juice using a microplane or fine grater. Add the zest and juice to a blender with the rhubarb and honey. Fill an empty honey jar with boiling water, seal it, and shake it to release any remaining honey. Pour the water into the blender along with the apple juice. Cover and steam for about 10 seconds.
- Place a fine sieve over the punch bowl and pour the contents of the blender into it, making sure to avoid any solids. Follow with cider and whisky. Stir over ice and garnish with apple and lemon slices.
- For each serving, fill a small (200ml) wine glass or tumbler with ice, fill with punch and garnish with a lemon slice added directly to the glass.
Recipe for ‘Irish Kitchen Cocktails’ by Oisin Davies (published by Nine Bean Rows, £15.50). To buy from The Week Bookshop for £11.99, call 020-3176 3835 or visit: theweekbookshop.co.jp.
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