Dead Rabbit’s Hot Whiskey Punch

Name: Dead Rabbit’s Hot Whiskey Punch
Yield: 10
Cuisine: American

Recipe: Jack McGarry , The Dead Rabbit , New York City

Photo: John Valls

December 21, 2020

A comforting adaptation of a classic.

Combining traditional punch flavors with the soothing comfort of Irish whiskey, this classic adaptation from The Dead Rabbit is a perfect winter warmer. “We’ve served it since we opened in 2013,” says beverage director and managing partner Jillian Vose. “We serve it year-round, as it’s a great soothing drink on a cold day.”

Ingredients

1 oz. Irish whiskey (The Dead Rabbit uses Bushmills Original)
1 dash Angostura bitters
Hot whiskey punch base, warmed

Glass:Hot Toddy mug
Garnish:grated nutmeg

Preparation

Add the whiskey and bitters to a warmed toddy glass or other tempered glass mug, then top with the hot whiskey punch base. Garnish with a sprinkle of fresh-grated nutmeg.

Hot Whiskey Punch Base: In a bowl, combine the peeled zest from 8 lemons with 150 grams of raw sugar and let rest overnight, until the sugar is fully saturated with lemon oil and the mixture has turned liquid and syrupy (oleo saccharum). In a pot, combine the oleo saccharum with 34 oz. of water, 2 oz. of fresh lemon juice, 3 1⁄2 oz. of honey, and 1⁄4 of a nutmeg, grated. Bring the mixture to a boil, stirring frequently, then strain through a fine mesh strainer or cheesecloth. Use immediately while hot, or bottle for storage and reheat before using. Keeps refrigerated for up to 2 weeks.