Kildare Punch

Many nineteenth-century recipes for Irish whiskey punch skip the lemon juice and get its citrus notes solely from an oleo saccharum made from the fruit’s peel. In our recipe, lime oils are bolstered by citric acid, and sloe gin contributes additional tartness. Crème de banane, green tea, and the classic garnish of nutmeg complete this semi-tropical take on a Celtic punch.

INGREDIENTS

10 oz. Irish whiskey
4 oz. sloe gin
3 oz. crème de banane
2 oz. lime oleo syrup
14 oz. green tea, chilled (see note)
Nutmeg, for garnish

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ABV LEVEL

Note: recipe makes eight 4-oz. servings

Combine all but nutmeg in a nonreactive container; allow to meld for several hours or overnight. To serve, pour from a jar or pitcher, or present in a punch bowl. If you’re using a punch bowl and want to serve it on ice, make sure you have a substantial block of ice or decorative ice ring; smaller cubes will dilute the punch too much. Serve in punch glasses or single rocks glasses and grate fresh nutmeg atop each serving.

Note: if you want to serve this punch hot, combine all but the tea and nutmeg in a sealable bottle. Let meld overnight, if possible. When ready to serve, set the bottle in a bain-marie to warm. Brew tea separately and combine in a pre-heated punch bowl. Serve immediately in tea cups or similar, garnishing with freshly grated nutmeg on each serving.