The Upper-Cut Punch

Ingredients:
250mL Monkey Shoulder Triple Malt Whisky
250mL Lemon juice
250mL Raspberry Jam syrup (1/3 raspberry jam + 1/3 sugar + 1/3 water + dash of orange bitters)
75mL Amantillado sherry (or similar sherry)
1L Soda water

Method:
Add all ingredients to punch bowl.
Once dilution is reached, serve

Garnish:
Mint sprigs, fruits and berries in season.

Makes 1.825L

The Knock-Out Punch

Ingredients:
300mL Monkey Shoulder Triple Malt Whisky
150mL Peach Tea Syrup  (1/2 Strong Peach Tea, 1/2 Sugar)
150mL Lemon juice
150mL Apricot Nectar
250mL Soda water

Method:
Add all ingredients to punch bowl.
Once dilution is reached, serve

Garnish:
Orange wheel and mint sprig.

Makes 1.0L

Monkey Shoulder Whisky
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