• 75 ml clementine juice
  • 150 ml Benedictine liqueur
  • 225 ml Dewar’s white label scotch whiskey , or cognac
  • 300 ml cranberry juice
  • 1 vanilla pod , seeds of
  • 1 clementine , thinly sliced
  • 3 sour cherries , (optional)


  • Mix all the ingredients together in a jug and store in the fridge for 2-3 hours before using – no longer as the sour elements will start to affect the overall flavour of the punch. Serve in a large jug or bowl half-filled with ice. Mix well and allow to dilute for 5 minutes before serving.

Recipe by Jamie Oliver

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