Tract · Cocktails

Hot drink · Built in glass · Historical · complexity 2/5

Irish Whisky Punch

Haney's Irish whisky punch follows the hot whisky punch method, with optional lemon juice for acidity.

Served in Tumbler.

Variants (2)

Haney's Steward & Barkeeper's Manual by Jesse Haney & Co. (1869, p.13) — Haney 1869

lemon juice — Optional, if acidity is desired.acid
1 wine glassIrish whiskey — Irish whiskybase
2 wine glassboiling water dilution
2 lumpsugar sweetener
  1. Prepare as the hot whisky punch; add lemon juice before the whisky if acidity is desired.

Barkeepers' Ready Reference by A. V. Bevill (1871, p.13)

lemon — To taste.acid
0.5 glassIrish whiskey — Irish whiskybase
0.66 glasshot water — boiling waterdilution
nutmeg — If liked.other
sugar — To taste.sweetener
  1. Build the Irish whisky and boiling water in a small glass.
  2. Season with sugar and lemon to taste.
  3. Add nutmeg if desired and serve hot.

Garnish: Nutmeg

Scotch Whisky Punch is the same formula made with Scotch whisky.

See also: Scotch Whisky Punch, Sour Punch

Recipe No. 6 recommends mixing with hot water and setting aside to cool for a superior cold punch.