In 1711 Mary Rockett created a most delicious gin punch. We found her recipe and couldn't resist trying to make it.
It took some practise and lots of sampling ( hic ) but the end result was a crystal clear amber nectar, and quite delightfully flavour-some ( and strong!)
The art of a good punch is a balance of sour and sweet, strong and week. Using Mary's combination of gin, green tea, lemon shrub and milk, the liquid is twice filtered removing the fat from the milk and leaving the whey which softens the
citrus and emparts a velvety mouthfeel.
This wonderful golden nectar is available to buy in 200ml bottles, which serves four, along with notes on the history of the punch an how best to serve. For collection only here at the London Gin Club