Sweater Weather Punch (Scotch And Cranberry Cocktail) Recipe

1. 1

   In a small saucepan, bring 4 1/2 ounces (130ml) water to a boil over medium-high heat, then add marmalade and whisk until fully incorporated. Remove from heat and let cool. (If you prefer a punch without any orange bits in it, use an immersion blender to blend until smooth.) Refrigerate in a sealed container up to 1 week.

2. 2

   At least 1 day before serving, make a large ice block by freezing water in a cake pan or Tupperware container that will fit in your punch bowl. Alternately, make several trays of large ice cubes. In addition, you'll want about 4 standard trays of ice cubes for serving.

3. 3

   In a 2 1/2- or 3-quart pitcher or other large container, stir together marmalade syrup, unsweetened cranberry juice, 8 ounces (240ml) water, sherry, Becherovka, and Scotch. The punch can be refrigerated, covered, up to 24 hours.

4. 4

   When ready to serve, stir punch well. Add salt, Angostura bitters, lemon juice, and orange juice and stir again. Pour into a large punch bowl and add ice block or large ice cubes. Garnish bowl with lemon wheels and cranberries. Ladle into ice-filled glasses to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.