GAELIC PUNCH (14 drinks)
For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskies; young ones stay smooth.
pinch of freshly grated nutmeg, for garnish
½ cup Demerara or other raw sugar
40 ounces boiling water
one 750ml bottle Irish whiskey
strips of zest from 6 lemons, plus 6 thin lemon slices, each studded with 4 cloves, for garnish
1.In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl and stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and the nutmeg.
adapted from David Wondrich, Food and Wine Magazine, January, 2011