Chai paanch
Official recipe from this book · page 334
Serves: MAKES ABOUT 500ML
(10 SERVINGS)
Ingredients
- FOR THE PUNCH À LA FORD
- 9–10 unwaxed lemons
- 100g granulated sugar
- 50ml lemon juice
- FOR THE CHAI PAANCH
- 300ml warm masala chai (see page 86)
- 60ml Punch à la Ford (see above)
- 185ml Gosling’s Black Seal or other dark rum
- 35ml Johnny Walker Black Label or other good-quality blended whisky
- 35ml Ceylon arrack
- 35ml ginger liqueur
- 2 tsp Mozart Dry chocolate spirit
- Ice cubes
- Nutmeg, for grating
Instructions
The full instructions live in the book — you'll find this recipe on page 334.