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Holiday Punch

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Diageo Mixologist Elayne D shows us how to make a holiday party favorite: punch
Ingredients
  Olio sacrum 2 1⁄2 Cup (40 tbs) (10 lemon peels muddled in sugar)
  Bulleit rye 1⁄2 Bottle (0.5 l)
  Apple cider 1 Cup (16 tbs) (cinnamon, honey, cloves flavor)
  Agnus store bitters 2 Dash
  Lemon juice 1 Cup (16 tbs)
  Nutmeg powder 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. In a punch bowl, add the orange olio sacrum. Let it sit for 2 hours until the sugar has melted.

MAKING
2. Pour in the Bulleit rye, apple cider, bitters, lemon juice and nutmeg.
3. Stir it all up until well combined.

SERVING
4. Serve this holiday punch garnished with orange slices either chilled or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Wine And Drink
Taste: 
Sweet
Method: 
Mixing
Drink: 
Cocktail, Punch
Interest: 
Holiday, Fall
Channel: 
Drinks Channel
Servings: 
24

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3.55
Average: 3.6 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 84 Calories from Fat 8

% Daily Value*

Total Fat 0.92 g1.4%

Saturated Fat 0.61 g3.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2.4 mg0.1%

Total Carbohydrates 7 g2.5%

Dietary Fiber 3.2 g12.7%

Sugars 3.2 g

Protein 0.55 g1.1%

Vitamin A 0.3% Vitamin C 61.7%

Calcium 3.9% Iron 1.7%

*Based on a 2000 Calorie diet

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