Dead Rabbit’s Hot Whiskey Punch

• 1 ozIrish whiskey (The Dead Rabbit uses Bushmills Original)
• 1dash Angostura bitters
•  Hot whiskey punch base, warmed

Preparation

1. 1.

   Add the whiskey and bitters to a warmed toddy glass or other tempered glass mug, then top with the hot whiskey punch base. Garnish with a sprinkle of fresh-grated nutmeg.

2. 2.

   Hot Whiskey Punch Base: In a bowl, combine the peeled zest from 8 lemons with 150 grams of raw sugar and let rest overnight, until the sugar is fully saturated with lemon oil and the mixture has turned liquid and syrupy (oleo saccharum). In a pot, combine the oleo saccharum with 34 oz. of water, 2 oz. of fresh lemon juice, 3 1⁄2 oz. of honey, and 1⁄4 of a nutmeg, grated. Bring the mixture to a boil, stirring frequently, then strain through a fine mesh strainer or cheesecloth. Use immediately while hot, or bottle for storage and reheat before using. Keeps refrigerated for up to 2 weeks.