Trafalgar Punch
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's 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.
Glass: Tea cup
Recipe for 20-30 servings
- 35.5cl Taylor's 10 year old tawny port
- 24cl Janneau VSOP armagnac
- 12cl Wray & Nephew White Overproof Rum
- 70cl Mineral Water
- 18cl Fresh Squeezed, strained Lemon Juice
- 150g Sugar
- 1 Whole Nutmeg