The recipe for Blackwood’s Hot Whiskey Punch first surfaced in the footnotes of an 1854 edition of Blackwood’s Magazine. Blackwood’s was a Scottish periodical which ran a fictional set of articles titled Noctes Ambrosianae (Ambrosian Nights) in which a series of Scottish Intellectuals sat around drinking punch at Ambrose’s Tavern in Edinburgh and chewed the fat over the issues of the time.
Blackwood’s Hot Whiskey Punch (Bruichladdich)
Ingredients
- 750 ml Bruichladdich Classic Laddie 1 bottle
- 4 cup Hot Water
- Oleo Saccharum
- Lemon lemon peel
- 2 oz Demerara Sugar
Instructions
- Add Lemon Peels and Sugar to A bowl and muddle with a muddler or other such blunt object.
- Allow to sit for a minimum of 3 hours (I do 24 hrs) to allow sugar to extract oil from the peels to create the oleo saccherum.
- Once completed add 1 cup of water the bowl stirring to dissolve all the sugar and heat the bowl.
- Then add in whiskey and the rest of the water.
- Serve HOT and enjoy!
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