Hot Gin Punch is a warm punch perfect for serving on a cold evening. It’s fruity, citrusy, spicy, and warm. This recipe is loosely adapted from original punch recipes that used fortified wine before rum became widely used in its place.
About this Recipe
Being a warm beverage, it also brought to mind the hot toddy I love to make. Warm cocktails are a little uncommon but are so wonderful on a cold or rainy day. Not only the liquid itself is warming, but so are the spices.
The first version I tested started with a recipe from Hendrick’s gin website. I found it to be too astringent. I ended up adding more juice to cut the alcohol effect. Additionally, the original Hendricks recipe uses Madeira rather than Port. Both are fortified wines, and port makes a lovely substitution.
When making this, be sure not to bring it to a boil. Only bring it to a gentle simmer so the flavors come together. You do not want to boil off the alcohol.
- Use madeira, like the original
- Add orange peel or pieces of fruit to the simmer.
- Adjust quantity of spice or use the spices you like. Try adding some ginger.
Hot Gin Punch
- 3 oz gin 6 Tbsp
- 2 oz port wine 4 Tbsp
- 2 tsp jaggery or brown sugar
- 1 whole lemon 1 tsp lemon juice + 4 strips of lemon peel
- 3 oz orange juice 6 Tbsp
- 3 oz pineapple juice 6 Tbsp
- 1 ” piece of cinnamon stick
- 6 cloves
- 3 green cardamom pods
- 4 black peppercorns
- 4 oz water ½ cup
- Orange and pineapple for garnish optional
- Cut four strips (approximately ½ inch wide and 2 inches long) of lemon peel with a sharp pairing knife leaving behind as much white pith as possible.
- In a small saucepan, over medium heat, bring water and whole spices to a simmer. Add the orange, pineapple, lemon juice, port, and gin. Allow all the ingredients to simmer together for three minutes.
- Take the pot off heat, cover, and let sit for 5 minutes.
- Serve immediately in mugs. Add a garnish of pineapple chunks and orange slices if desired.