Trafalgar Punch

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  • Preparation 1 hour
  • Ready in 1 hour


  • 12 oz. Taylor Fladgate 10 Years Old Tawny
  • 8 oz. Larressingle VSOP Armagnac
  • 4 oz. Wray & Nephew White Overproof Rum
  • 24 oz. Mineral Water
  • 6 oz. Fresh Squeezed, strained Lemon Juice
  • 150g Sugar 
  • 1 Whole Nutmeg


Recipe for 20-30 servings: In a 3-quart punch bowl, muddle the lemon peel and sugar. Let it sit for one hour. Stir in the lemon juice. Add the Taylor Fladgate 10 Year Old Tawny Port, Armagnac, rum and water and stir again. Carefully slide in a 1-quart block of ice. Chill for 20 minutes and grate 1/3 of a whole nutmeg over the top. Ladle out small servings into punch cups.


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