Alex Lau
“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”
Recipe information
Yield
8 Servings
Ingredients
1⅔
cups Irish whiskey
1⅔
cups strong black tea
½
cup fresh clementine or orange juice
½
cup fresh lemon juice
½
cup Oleo-Saccharum
7
dashes Angostura bitters
1½
teaspoons freshly grated nutmeg, plus more for garnish
Lemon and orange wheels (for serving)
Need to make a substitution?
Preparation
Combine whiskey, tea, clementine juice, lemon juice, Oleo-Saccharum, Angostura bitters, and 1½ tsp. nutmeg in a large bowl or pitcher; cover and chill 3–8 hours. Strain into a punch bowl and add several lemon and orange wheels and 4 cups ice. Serve punch in cups over ice garnished with nutmeg.