Inspired by Wilkins Micawber – a fictional character from Charles Dicken’s David Copperfield – and his love of gin punch, this week’s recipe is ideal for the winter months.
Created by Duncan McRae, Global Ambassador of Hendrick’s Gin, the hot gin punch is served in teacups; a nod to the prohibition act of drinking gin from teacups, in order to disguise the contents. Featuring Hendrick’s Gin, distilled in minuscule batches in Scotland with fresh cucumber and rose petals, the recipe also includes Madeira wine, lemon, orange, pineapple and honey. Moreover, cloves, cinnamon and nutmeg (each typically associated with Christmas) also make a seemingly necessary appearance here.
Ingredients
Hendrick’s Gin, 200ml
Madeira wine, 200ml
Brown sugar, 2tsp
Lemon and orange twists, 6
Orange, a small slice
Fresh pineapple, one
Honey, 4 spoons
Lemon, juice of 2
Cloves, 3
Nutmeg, a pinch
Cinnamon powder, 1tsp
To Garnish
Pineapple wedge
Ginger biscuit
Method
Add all ingredients to a saucepan and place on the heat.
Let the concoction simmer for 20 to 30 minutes.
Taste, adding lemon or honey depending on whether you like sweet or sour.
When it’s ready, pour into a teapot and serve in teacups. Alternatively serve in a traditional punch bowl. The drink can be reheated, so you can make ahead.
Further information on Hendrick’s Gin can be found here.
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Ingredients
- 200 ml Hendrick’s Gin
- 200 ml Madeira wine
- 2 tsp Brown sugar
- 6 Lemon and orange twists
- Orange a small slice
- 1 Fresh pineapple,
- 4 tsp Honey
- 2 Lemon juice of 2
- 3 Cloves
- Nutmeg a pinch
- 1 tsp Cinnamon powder
- Pineapple wedge
- Ginger biscuit
Instructions
- Add all ingredients to a saucepan and place on the heat.
- Let the concoction simmer for 20 to 30 minutes.
- Taste, adding lemon or honey depending on whether you like sweet or sour.
- When it’s ready, pour into a teapot and serve in teacups. Alternatively serve in a traditional punch bowl. The drink can be reheated, so you can make ahead.
