Trafalgar Punch
Ingredients:
355 ml Taylor’s 10 Year Old Tawny Port
240 ml VSOP Armagnac
120 ml Wray & Nephew White Overproof Rum
700 ml mineral water
180 ml freshly squeezed, strained lemon juice
150 g sugar
1 whole nutmeg
4-5 lemons
Preparation method:
Recipe: Serves 20–30. Peel 4 lemons. Muddle the lemon peel with the sugar in a 3L punch bowl; leave for an hour. Stir in the lemon juice, then the Taylor's 10 Year Old Tawny Port, Armagnac, rum and water. Slide in a 1L block of ice, chill 20 minutes, then grate over a third of a nutmeg. Ladle into small servings.
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