Canadian Punch

ABOUT
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This drink recipe first appeared in Jerry Thomas' seminal 1862 The Bon
Vivant's Companion.

INGREDIENTS
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  16 oz  Rye Whiskey
   8 oz  Smith & Cross Traditional Jamaica Rum
      3  Lemons, sliced thinly
   half  Pineapple, peeled, cored and cut into half-inch rings
3/4 cup  Sugar
  5 cup  Water
      1  Quart-sized ice block (fill a quart bowl with water and
         freeze overnight)
         Nutmeg

  Glass  Punch

DIRECTIONS
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Combine the whiskey, rum, lemon and pineapple in a punch bowl and let
stand for at least 3 hours (overnight is best).

Dissolve the sugar in the water and stir into the whiskey mixture.

Refrigerate for at least an hour before serving.

To serve, slide the ice block into the bowl and grate about a quarter
of a whole nutmeg over the top.

Ladle out 3-ounce servings into punch cups.

(This recipe makes about 24 servings).

PROFILE
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Base Spirit   : [Rum] [Rye Whiskey]
Cocktail Type : [Punches]
Served        : [On the Rocks]
Preparation   : [Blended]
Brands        : [Smith & Cross]