225 ml Dewar’s white label scotch whiskey , or cognac
300 ml cranberry juice
1 vanilla pod , seeds of
1 clementine , thinly sliced
3 sour cherries , (optional)
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Recipe From
Jamie Magazine
By Charlie Clapp
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Method
Mix all the ingredients together in a jug and store in the fridge for 2–3 hours before using – no longer as the sour elements will start to affect the overall flavour of the punch.
Serve in a large jug or bowl half-filled with ice. Mix well and allow to dilute for 5 minutes before serving.