By Esquire Magazine’s drink corespondent Dave Wondrich.
During the Age of Sail, when Britannia well and truly ruled the waves, the men who sailed those great wooden ships liked nothing better than to sit around a big bowl of punch drinking toasts. Precisely the sort of thing they would have served back then, Trafalgar Punch is christened after the naval victory that cemented Britain’s power. But, just because it’s seaworthy, don’t think it’s not elegant.
- 12 oz. Taylor Fladgate 10 year-old Tawny Port
- 8 oz. Laressingle VSOP Armagnac
- 4 oz. Wray & Nephew White Overproof rum
- The peel of 3 lemons, cut in wide spirals with a vegetable peeler
- ¾ cup sugar
- 6 oz. fresh-squeezed lemon juice
- 24 oz. water
- 1 whole nutmeg
Procedure: In a 3-quart punch bowl, muddle the lemon peels with sugar and let it sit for at least an hour. Then stir in the lemon juice.