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Trafalgar Punch

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

In a 3-quart punch bowl, muddle the lemon peel
and sugar. Let it sit for one hour. Stir in the lemon
juice. Add the Taylor Fladgate 10 Year Old Tawny
Port, Armagnac, rum and water and stir again.
Carefully slide in a 1-quart block of ice. Chill for 20
minutes and grate 1/3 of a whole nutmeg over the
top. Ladle out small servings into punch cups.
Makes 20-30 servings.