Scribbled down on 20th January 2014
Just in time for Burns celebrations taking place all week, Roman Foltan of the Artesian Bar at The Langham hotel, London, created this super fine punch for Monkey Shoulder. Make a huge bowl of this and slurp it with your buddies, while your questionable haggis is cooking away...
700ml Monkey Shoulder
100ml Becherovka (check out Top Tip for alternatives)
300ml Fresh lemon Juice
10 Dashes Angostura Bitters
2100ml Hot water
Lemon zest sugar syrup
1 cup Sugar
¾ cup Hot water
Lemon zest sugar syrup:
Before juicing lemons, zest all lemon skins into a regular cup of sugar. Add ¾ cup of hot water to dissolve the sugar to make a syrup.
Add all ingredients together, but add lemon zest sugar syrup last, gradually and sweeten to your liking. Allow to cool down and then go crazy with the garnish.
Clove studded orange and lemon wheels into the main punch. Over each individual drink, twist an orange peel and add a tiny dust of nutmeg.
Punchy one with ice in it
Becherovka is an amazing aromatic Czech liqueur that’s all the rage. If you have trouble finding it, then swap it out for whichever one of these aromatic spirits you fancy: Aperol, Campari or Fernet Branca.