Jamie Magazine
By Charlie Clapp
Ingredients
75ml Clementine juice
150ml Benedictine liqueur
225ml Cognac or Dewar’s White label scotch whiskey
300ml Cranberry juice
Seeds of 1 vanilla pod
1 Clementine, thinly sliced
A few sour cherries (optional)
Method
- Mix all the ingredients together in a jug and store in the fridge for 2–3 hours before using – no longer as the sour elements will start to affect the overall flavour of the punch.
- Serve in a large jug or bowl half-filled with ice. Mix well and allow to dilute for 5 minutes before serving.
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