It’s almost Christmas time, which means Christmas trees, outdoor Christmas markets, juniper and hot hot Glühwein! But what if you don’t like Glühwein and you still want your dose of hot beverage and not just an ordinary hot coco? Then go for a hot punch. My favourite? A slightly adapted version of the Hendrick’s Hot Gin Punch, also a Charles Dickens favourite, how cool is that!?
Ingredients (for four people, or for two habitual drunkards):
25 cl of Hendrick’s gin
25 cl of Madeira wine
12,5 cl of Rosso Antico
6 large lemon and orange twists
4 slices of orange
1 small fresh pineapple (or half a big one)
the juice of 1 lemon
4 cinnamon sticks (if you don’t have sticks use 1 teaspoon of cinnamon)
1 tablespoon of brown sugar
pinch of freshly grated nutmeg
8 juniper berries
2 large tablespoons of acacia honey
If you are making a punch to enjoy after dinner, then put it on the stove while you are preparing your food. The punch is ready after 30 minutes of heat but it’s at its best after an hour and a half. I prepared my punch before I started preparing my “Lamb & Halloumi Burgers” and had it on the stove while I was grilling the burgers.
Preparation: Start by pealing/slicing the orange and pineapple. Then, put all the ingredients in a cast iron casserole. (I’m using an 18cm Staub Cocotte casserole). Heat up the mixture untill ebullition. Let it cook for 30 minutes or longer, but don’t let it boil! Like said above, for me, after one hour and a half the punch is at its best, you will have less liquid but the taste will be so much better!
This recipe is how I like to drink my punch but if you want it a tad sweeter: just add another tablespoon of honey.
Adapted from the original 1850 recipe found in the book Drinking with Dickens by Cedric Dickens, Great-Grandson of Charles Dickens, this recipe is inspired by Charles Dickens’ own gin punch recipe, so it is the etiquette to quote while pouring the first cup: “Punch, my dear Copperfield, like time and tide, waits for no man,” David Copperfield, 1850.