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)
Instructions

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

Cocktail summary
Created by
David Wondrich
Is an
altered recipe
Reference

Adapted from: Punch: The Dangers and Delights of the Flowing Bowl

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