Christmas punch
Christmas punch

Christmas punch

Ingredients

  • 75ml Clementine juice
  • 150ml Benedictine liqueur
  • 225ml Cognac or Dewar's White label scotch whiskey
  • 300ml Cranberry juice
  • Seeds of 1 vanilla pod
  • 1 Clementine, thinly sliced
  • A few sour cherries (optional)

How to mix

Recipe by Charlie Clapp

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. Mix well and allow to dilute for 5 minutes before serving.

 

Courtesy of Jamie Magazine