In the days before central heat, anything that added warmth to winter was a good thing, including punch.
Once upon a time in America, most of the scotch that was consumed was blended rather than single malt. This was especially true when it came to hot punches and toddies and although single malts tend to deliver more body due to the fact that they’re distilled in pot rather than column stills, I still think your basic J. Walker does the trick here just fine.
- 1 lemon (thinly sliced)
- 1/2 cup demerara or turbinado sugar
- 1 quart water
- 2 1/2 cups Scotch whiskey
- Nutmeg (freshly grated)
- Combine the lemon, sugar and water in a 2 to 3 quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes.
- Add the Scotch and stir to combine. Set the slow cooker to low and serve warm with lemon slices and nutmeg.