Some Curling and a Recipe for Hendrick’s Hot Gin Punch

Hendrick's Trip

Curling Stones

Folks, I’ve found my sport. SPORT, on a food blog? Does it help if I tell you we played for haggis? And what about if I told you that what this post is actually about is a recipe for Hendrick’s Hot Gin Punch?

HOT GIN PUNCH? I know, so bear with me while I tell you about, *cough*, sport.

So, sport, eh? I found my sport, and my sport is curling.

I wasn’t happy about the idea of going curling initially, and spent the entire trip there thinking up schemes to get out of it, but one hot gin punch later, I thought I would give it a go.

Chasing a 20kg granite stone up and down the ice with a sweeping brush – I hate them too, almost as much as sport – sounds like a nightmare, but it proved to be fun. The ice won’t allow you to run, or it will take you with a fall, so measured giggly forays up and down the ice with a sweeping brush proved entertaining. SWEEP | SWEEP | SWEEP they called, and sweep I did. We came second.

Hendrick's Trip

Curling for a Haggis

We got to play for a haggis but sadly we didn’t win it. Next time! I hear I can play it in Surrey, and I actually plan to. It is fun you see.

Hendrick's Trip

Second! But I did get to wear this awesome hat.

We thawed out after curling with a delicious Hendrick’s Hot Gin Punch. Magical in many ways, I love that it has been adapted from Charles Dickens’ own recipe. Now, where are my fingerless gloves?!

“Punch, my dear Copperfield, like time and tide, waits for no man”

Hendrick's Trip

Hendrick's Hot Gin Punch


Three brimming teacups of Hendrick’s gin
Another three of Madeira wine
Three cloves
Pinch of grated nutmeg
Large teaspoon of cinnamon powder
Two teaspoons of brown sugar
Six large lemon and orange twists
Small slice of orange
One fresh pineapple
Four large spoons of honey
Juice of two lemons

Mix all ingredients in a pot. Warm but not quite till ebullition. Let your concoction cook without boiling for 20 minutes to a half hour. While it cooks the taste will change, make it to your own taste balancing the sweet/sour balance with honey and lemon. You can also re warm the mix, sometimes the punch will get better and better as you cook it more and more. When you think it is ready, pour in a teapot and serve hot in tea cups with gingerbread on the side.

Adapted from the original 1850 recipe found in the book Drinking with Dickens by Cedric Dickens, Great-Grandson of Charles Dickens, this recipe is inspired by Charles Dickens’ own gin punch recipe, so it is the etiquette to quote while pouring the first cup: “Punch, my dear Copperfield, like time and tide, waits for no man”, David Copperfield, 1850.



Written by Niamh
Cooking and travelling, and sharing it all with you.