 If you've ever thought to yourself, I've got a sealed bottle of really nice scotch. How can I ruin it? I got you. Before I get to that, I want to say a quick word about my cousin Quinn. He shared my channel on his Facebook page and encouraged his industry friends to check it out, which caused a modest bump in viewership. I didn't ask him to do this, he just did it. For a guy who's just getting started, it means the world. Quinn, thank you. And if you're new to the channel and in Seattle or anywhere else, thanks for coming and I hope you stick around. It's great to have you. Also, I have an amazing video of Quinn belly flopping into a pool in slow motion. Smash like on this video if you want to see it. Now grab something to drink and let's waste some booze. This is Alexander Murray scotch. Now, Alexander Murray is not a distillery. They're an independent bottler that works with distilleries all over Scotland and they only bottle very special expressions from those distilleries. I've never had something from them that didn't blow me away and while every single thing they bottle may not be your cup of tea, they are all special. They're also very expensive, unless. They unload product at Costco and Trader Joe's from time to time. I don't know if they do this everywhere, but they definitely do in LA. This particular bottle is from Glen Murray in the Spacide region. It's 13 years old and clocks in at 53.4%. I've seen this bottle retail for anywhere between $70 to over $90. I got this one at Trader Joe's for only 35 bucks. If you want to taste your expensive scotch before you ruin it, now's the time. I've already tasted this bottle and it's f***ing incredible. So onto the ruining. Take a vegetable peeler and peel one lemon. Put it in a jar with two ounces of sugar, seal it, shake it and let it sit overnight. And if you're thinking, whoa, whoa, whoa, I don't have time for all this. Yes, you do. The next day, creatively transfer the contents of the jar minus the peel into the bottle and you're finished. What you now have is what one early 20th century recipe refers to as punch stock and it's party in a bottle. This one's best served hot. For a single serving, preheat a mug with boiling water. If you spill it all over your kitchen counter even better. Let it sit for a minute and then dump. Add two to three ounces of your punch stock, then fill the rest of the way with more hot water. You've just created the perfect hot drink to chase those nasty flu-like symptoms away. Let's try this. Hell yeah. The thing about using Scotcher Irish Whisky in Hot Punch is the heat brings out the inherent graininess. Those cereal, biscuity notes that exist in most single malts and Irish whiskies. Yeah, the heat's a perfect complement. The sugar smooths out the rough edges. There's just a little bit of lemon oil. There's no actual juice in this and it tastes incredible. You might say that this is a stripped down hot toddy and you wouldn't be wrong. The hot toddy does predate this recipe. This is a published known recipe though. It was published in 1854. I did get it out of David Wendrich's book Punch which I highly recommend and you got to try this. It is a punch so if you're throwing a party, empty the whole bottle in a heat proof bowl and add four to five cups of boiling water and you're done. Obviously, you don't have to use Alexander Murray or Glen Murray for this and whatever you use doesn't have to be cask strength. I use this because it's what I had laying around but you can use any single malt or Irish as long as it's pot still and young. If you want to drink a cold add a little lemon juice and if you do use cask strength whiskey you'll probably want to use a little more water. That's it for today. If you like this video, please share it with your friends and if you have a success story involving this recipe leave it in the comment below. Stay safe, follow the advice professionals and I'll see you tomorrow. Cheers.