Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires genius to make whiskey punch, it would be impertinent to give proportions. (See "Spread Eagle Punch," No. 39.)
2 strips lemon peel
2 ounce Laphroaig 10 year old - 40%ABV
3 ounce boiling water
1 teaspoon caster sugar
Method: Peel two long strips of lemon peel, snap over the whisky, and drop in. Add sugar to glass, add half the boiling water and stir until dissolved. Add the whiskey, the other half of the boiling water, stir and serve.
Glass: Glass footed/stemmed glass or mug
Notes: As a fan of Islay/Island malts, I was looking forward to this drink, and I wasn't disappointed. The lemon really enhances the notes usually found in Laphroaig. Typical notes of salt and seaweed were still there on the palate, with iodine on the finish, however there was an enhanced fruity sweetness reminiscent of pear and melon, as well as dried fruit like apricot. The vanilla was also more predominant at the finish.
As before, ratios are dependent on preferred tastes.
I'll definitely be trying different Islay/Island malts in this style, and also in the 'Cold Whiskey Punch' style.
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