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Christmas punch
Full of seasonal ingredients
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Ingredients
- 75 ml clementine juice
- 150 ml Benedictine liqueur
- 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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Jamie Magazine
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Method
- 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 ice. Mix well and allow to dilute for 5 minutes before serving.
