Billy Dawson's Punch c.1863

4   Lemon (peeled)
8 oz Demerara sugar
6 oz Lemon juice
25 oz Dominican Rum (denizen rum)
2 oz Batavia Arrack
6 oz Stout, Guinness stout
20 oz Water (boiling)
1   Nutmeg (grated)
8 oz Cognac (VSOP)
Muddle the peels of the lemons in a receptacle with raw sugar to create an oleo sacchrum. Add 8 oz boiling water and stir until dissolved Add juice of lemons, Rum, and Cognac, Arrack, and Stout, stirring all along. Finish a la minute by adding 12 oz boiling water. Garnish by grating fresh nutmeg and placing thinly sliced lemon wheels on the surface
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