EAGLE PUNCH
This warming historical cocktail combines the smooth depth of Bourbon with the spicy character of Rye whiskey for a sophisticated twist on the classic Hot Toddy. A single lump of sugar provides just the right amount of sweetness to balance the spirits, while the finishing touch of fresh lemon peel and grated nutmeg creates an inviting aromatic profile. Ideally served in a heat-proof glass, this soothing drink is perfect for sipping slowly on a chilly evening.
Ingredients
- 1 cube Sugar cube (Originally '1 lump Cut Loaf Sugar'. In cocktail context, this refers to a single sugar cube (approx 1 teaspoon).)
- 1 tablespoon Hot water (For dissolving the sugar.)
- 3/4 ounce Bourbon Whiskey (Originally '1/2 jigger'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 3/4 ounce Rye Whiskey (Originally '1/2 jigger'. Converted to modern measurement.)
- 4 ounces Boiling water (Quantity estimated to fill a standard hot drink glass.)
- 1 strip Lemon peel (Twist of lemon peel for garnish.)
- 1 pinch Nutmeg (Freshly grated is best.)
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Instructions
- 1In a heat-proof glass or mug, place the sugar cube and a small amount of hot water (about 1 tablespoon). Crush the sugar with a muddler or spoon until fully dissolved.
- 2Pour in the Bourbon Whiskey and Rye Whiskey.
- 3Fill the glass with boiling water. Twist the piece of lemon peel over the drink to release its oils and drop it in. Grate fresh nutmeg on top and serve immediately.
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