One of the earliest published punch recipes, The Hannah Woolley Punch, was first recorded in 1672 by Hannah Woolley herself. First featured in her household management book called “The Queen-Like Closet.” She notes, “To make Punch, Take one Quart of Claret wine, half a pint of Brandy, a little Nutmeg, grated, a little Suga, and the juice of a Limon and so drink it.”
Despite being 300 years-old, it remains a festive favorite with a modern update. Picked up by elegant establishments like London’s Punch Room and Hawksmoor Spitalfield, where the recipe has been improved by a mix of spicy Barolo and hearty merlot. The result is a dryer rather than fruity-sweet punch, making it a crowd pleasing punch for the holiday season.
Serves 15
Ingredients
10 oz
COGNAC, VSOP or XO
8 oz
RED WINE, Preferably a Barolo
10 oz
NUTMEG SYURP
26 oz
RED WINE, Dry red, preferably merlot
10 oz
LEMON JUICE, Freshly squeezed
5 oz
SODA WATER, To top
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