The recipe for Hannah Wooley Punch was originally published in 1672, making it a true old-school punch, and among the first punch recipes to be recorded on paper. Davide Segat, bar manager at London’s Punch Room, has taken this English classic—with a tip of his hat to nearby Hawksmoor Spitalfield, one of the first cocktail bars of the craft cocktail renaissance to bring the recipe back—and updated it with spicy Barolo Chinato. The resulting combination of old-school and new embodies the best flavors of the holiday season.
- 10 ounces Hennessy Fine De Cognac
- 8 ounces Barolo Chinato
- 10 ounces nutmeg syrup (See Editor's Note)
- 26 ounces dry red wine, preferably merlot
- 10 ounces fresh lemon juice
- ~ 5 ounces soda, to top
Garnish: red currant strings or cranberries, edible flowers (such as violas), grated nutmeg and orange wheels
- Combine first five ingredients in punch bowl. Top with soda.
- Garnish with red currant strings or cranberries, edible flowers (such as violas), grated nutmeg and orange wheels.
- Ladle over cups with ice to serve.
2 lbs white sugar
1 whole nutmeg
35 ounces water
Add sugar and water to a pan, grate the nutmeg and heat gently until the sugar dissolves.