Scotch Pinch Up!
Scotch Punch Up! is an aesy recipe for serving to a crowd at parties.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 2 cm/1" piece of fresh ginger root
- large sprig of rosemary
- 2 tbsp sugar
- 3 tbsp water
- 600 ml/1 pint cloudy fresh apple juice
- 200 ml/7fl oz Scotch whisky
- 2 tbsp fresh lemon juice
- 2 tbsp fresh orange juice
- slices of orange and lemon and apple
- extra sprig of rosemary
- 1 litre/1 3/4 pints ginger beer
Make the ginger and rosemary syrup by grating the ginger into a small pan and bashing the rosemary to release its oils and adding to the pan along with the sugar and water.
Heat gently till sugar completely dissolves, bring to boil then remove from heat and allow to cool completely
Strain out the ginger and rosemary.
Pour syrup into a large jug or punch bowl and add cloudy apple juice, whisky, freshly squeezed lemon and orange juice.
Add ice cubes, fruit slices and sprig of rosemary and stir well to combine
Pour in the ginger beer and stir again
Serve immediately well chilled