Christmas Punch
Ingredients for
◄
1
▸
-
100ml.
Johnnie Walker® Red Label® Blended Scotch Whisky
-
235g.
Bacon Lardons
-
235g.
Streaky Bacon
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1piece(s)
Lemon
-
1piece(s)
Orange
-
50ml.
Maple Syrup
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2piece(s)
Egg
- ➤ 2 units of alcohol per serve
How to make
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Fry bacon lardons and cool.
Gently cook bacon lardons to colour and then allow to cool.
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Add lardons to Johnnie Walker Red Label.
Pour 100ml Johnnie Walker Red Label into a glass or jug and add lardons. Leave to infuse for 30 minutes.
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Fry streaky bacon.
Cook streaky bacon in a cross shape over a medium heat until crispy.
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Add Johnnie Walker Red Label, lemon juice, orange juice, maple syrup, egg white and ice to a cocktail shaker.
Half-fill a shaker with ice. Using a jigger, pour in the bacon-infused Johnnie Walker Red Label, 50ml maple syrup and 2 egg whites. Using a sharp knife and chopping board, cut open a lemon and orange and add the juice of both.
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Shake vigorously.
Holding the shaker in both hands thrust it forwards and back quickly until the surface of the shaker feels chilled.
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Add ice to a glass, pour over the mixture and garnish with bacon pieces.
Fill a Collins glass or tumbler with cubes of ice. Then pour the mixture from the shaker through a strainer and place the two-piece bacon crosses in the glass to garnish.
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