| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 3 |
|
Lemons |
| 1/2 |
lb |
Sugar |
| 2 |
pt |
Boiling water |
| 1 |
|
Bottle Scotch whisky |
| 1 |
|
Lemon |
| 2 |
fl |
Scotch whisky |
| 3/8 |
pt |
Hot water |
| 1 |
tb |
Sugar to taste; (1 to 2) |
| 1 |
pn |
Mace; or to taste |
INSTRUCTIONS
PUNCH
TODDY
Peel lemons finely, squeeze out juice, put peel and juice in large jug with
sugar.
Pour boiling water over, leave until cold.
Strain into large bowl, add bottle of Scotch whisky, stirring well.
Chill for at least 1 hour, serve.
Toddy: Peel circle of peel, about one inch wide from lemon.
Add hot water, lemon peel, sugar, mace to glass, stir.
Add whisky, stir.
Serve immediately.
Converted by MC_Buster.
NOTES : Whisky is believed by many Scots to be an essential part of the
Scottish shopping basket and considered to be a specific for many ailments.
It warms in winter, cools in summer and is without doubt a sovereign remedy
for toothache! Whisky punch is served cold, while whisky toddy is always
served hot.
Converted by MM_Buster v2.0l.
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