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Drinks

Highland punch

Highland punch
Glenn Koenig / Los Angeles Times

Confucius had it right when it came to holiday entertaining. At least the ancient Chinese philosopher once wrote words that could easily apply to the New Year's Eve party that you are planning. "Success depends upon previous preparation, and without ... Read more

Total time: 25 minutes | Serves 50
  • 3 oranges
  • About 1 dozen lemons, plus 1 to 2 extra (cut into wheels) for garnish
  • 2 cups honey
  • 1 cup hot water
  • 2 (750-milliliter) bottles blended Scotch whisky, preferably Chivas Regal 12 year
  • 1 (750-milliliter) bottle of gin-based fruit cup, preferably Pimms No.1
  • 4 1/4 cups (or more, depending on taste) spicy ginger ale or ginger beer
  • Grated nutmeg, for garnish
  • Fresh berries, for garnish
  • Orange wheel halves, for garnish

Step 1Peel the rinds from the oranges and lemons. Combine the rinds with the honey and hot water, stirring together. Set aside while preparing the rest of the punch.

Step 2Juice the peeled lemons, juicing additional lemons as needed to yield 3 cups. Combine the lemon juice with the Scotch whisky and fruit cup.

Step 3Strain the honey mixture, discarding the rinds. Add the liquid to the punch.

Step 4Right before serving, add the ginger ale. Garnish with grated nutmeg, lemon wheels, fresh berries and orange wheel halves.

Note: Adapted from a recipe by Giovanni Martinez of Sadie in Hollywood.

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