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Citrus–Irish Whiskey Punch

Citrus–Irish Whiskey Punch

“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”


  • ½ cup fresh clementine or orange juice
  • 7 dashes Angostura bitters
  • 1½ teaspoons freshly grated nutmeg, plus more for garnish
  • Lemon and orange wheels (for serving)

Recipe Preparation

  • Combine whiskey, tea, clementine juice, lemon juice, Oleo-Saccharum, Angostura bitters, and 1½ tsp. nutmeg in a large bowl or pitcher; cover and chill 3–8 hours. Strain into a punch bowl and add several lemon and orange wheels and 4 cups ice. Serve punch in cups over ice garnished with nutmeg.

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