Advertisement

Highland punch

Time 25 minutes
Yields Serves 50
Highland punch
(Glenn Koenig / Los Angeles Times)
1

Peel 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.

2

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

3

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

4

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

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

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.