William’s Punch Recipe

Rusty Cerven works as a bartender at the London Connaught Hotel. In this video he demonstrates how to make his winning cocktail recipe, the William’s Punch, from the 2013 Bols Around the World Champion competition. While it may not be entirely necessary to sabrage the bottle of bubbly (it’s acceptable to assume that not everyone always has a sword handy), watching the grace with which Rusty throws this tasty tipple together, it might be worth a try… perhaps before having sampled any other alcoholic beverages, that is!

  • Zest from 12 lemons
  • 200g caster sugar
  • 600ml lemon juice
Grate the zest of the lemons on a fine grater, add the caster sugar and muddle all together to release the oils from the zest. Add the lemon juice, leave the mixture to infuse for 15 to 20 minutes and then strain. For the cocktail:
  • 20ml home-made lemon sherbet
  • 20ml freshly pressed rhubarb juice
  • 10ml Bols Parfait Amour
  • 35ml Bols Genever
  • 50ml champagne
Pour all of the ingredients except for the champagne into a punch bowl. Add enough ice to chill it down. Top up with champagne and sprinkle a little grated nutmeg over the top. Garnish with lemon peel and seasonal fruit. Text Raphaella Frame-Tolmie