AT A GLANCE
|01||Stir sugar and 1 litre boiling water in a large bowl to dissolve. Add lime juice and stir. Add porter, rum and brandy, stir and refrigerate until chilled. Serve with ice in small cups.|
Note This recipe is adapted from Thomas Davey's recipe as published in Edward Abbott's The English and Australian Cookery Book. Davey served the punch in pint mugs, but this is one occasion where history may and probably should be ignored.