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Iced negus punch

Name: Iced negus punch
Prep time: 10 min
Total time: 10 min
Yield: Serves 6
Ingredients: For the spiced syrup; 500ml water; 150g caster sugar; 1 cinnamon stick; 10 based cardamom pods; ½ tsp pink peppercorns; 2 star anise; Pared zest of 1 lemon; Pared zest of 1 orange; For the cocktail; 750ml white port; Fresh spices to garnish; Crab apples to serve, if you can find them; Ice cubes, to serve; Grating of nutmeg, to serve

Easy
October 2014

Easy
October 2014

Test kitchen approved

Serves 6
Hands-on 10 minutes

Iced negus punch is a cocktail recipe make with white port, spiced syrup and fresh lemon juice. It’s a great drink to serve at parties.

Nutrition: per serving

Calories: 395kcals
Fat: 34.1g (13.3g saturated)
Protein: 16g
Carbohydrates: 6.3g (4.7g sugars)
Fibre: 4.8g
Salt: 1g

Nutrition: per serving

Calories: 395kcals
Fat: 34.1g (13.3g saturated)
Protein: 16g
Carbohydrates: 6.3g (4.7g sugars)
Fibre: 4.8g
Salt: 1g

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Ingredients

For the spiced syrup

500ml water
150g caster sugar
1 cinnamon stick
10 based cardamom pods
½ tsp pink peppercorns
2 star anise
Pared zest of 1 lemon
Pared zest of 1 orange

For the cocktail

750ml white port
Fresh spices to garnish
Crab apples to serve, if you can find them
Ice cubes, to serve
Grating of nutmeg, to serve

Method

First, make a spiced syrup. Heat the water with the sugar, cinnamon stick, cardamom pods, peppercorns, star anise and the lemon and orange zests. When the sugar dissolves, simmer gently for 5 minutes, then take off the heat and cool completely.
Strain (discard the solids), then stir in 750ml white port.
Squeeze in lemon juice to taste, then chill.
To serve, pour into a punch bowl and garnish with fresh spices and crab apples, if you can find them. Throw in a few handfuls of ice cubes, then ladle into glasses and top with a grating of nutmeg.

delicious. tips

The spiced syrup will keep in the fridge for a few days and the finished punch (minus the garnish) can be kept in the fridge overnight.
A negus is an 18th-century punch made with tawny port, traditionally served hot. We’ve used white port instead and served it chilled.