Spread Eagle Punch

Spread Eagle Punch

Ingredients

• Peels of 12 lemons
• 200 g of turbinado sugar
• 3000 ml of water, divided
• 1125 ml of rye whiskey (Rittenhouse recommended)
• 1125 ml of blended Scotch (Black Grouse recommended)
• A large ice block
• Garnish: lemon wheels (from 8 lemons) and nutmeg

Preparation steps

1. Place the lemon peels in a large bowl.
2. Add the sugar to the peels and muddle until the sugar is slightly moistened.
3. Cover and let sit for an hour.
4. Bring 250 ml of water to a boil.
5. Pour the boiling water over the lemon peel mixture and stir until the sugar has dissolved.
6. Add the whiskeys and the remaining 2750 ml of water and chill.
7. To serve, transfer the punch to a punch bowl.
8. Just before serving, fish out the lemon peels with a slotted spoon and add the large ice block.
9. Garnish by placing the lemon wheels in the punch and grating nutmeg over the surface.