Buster's Stout Punch

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Buster's Stout Punch ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Demerara Sugar	3 teaspoon	—	—	—
Lemon	0.2 piece	—	—	—
Water and ice	50 ml	5 cl	1.7 oz	3.3 parts
Jamaican rum	45 ml	4.5 cl	1.5 oz	3 parts
Cognac	20 ml	2 cl	0.7 oz	1.3 parts
Stout	15 ml	1.5 cl	0.5 oz	1 part
Nutmeg (optional)	1 pinch	—	—	Optional

Garnish: A very light central dusting of freshly grated nutmeg

1. 01

   Finely zest one-fifth of an unwaxed lemon into three teaspoons of demerara sugar and massage gently to release the citrus oils.

2. 02

   Add 50 ml just-boiled water and stir until the sugar dissolves, then fine-strain away the spent zest.

3. 03

   Add Jamaican dark rum, VSOP cognac, stout, and the fresh juice squeezed from the measured lemon portion.

4. 04

   Stir until uniform and chill the punch thoroughly in the refrigerator.

5. 05

   Stir with a small handful of ice and ladle into one rocks glass over fresh crushed ice.

6. 06

   Finish with only a very light central dusting of freshly grated nutmeg and serve without another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.