Ingredients
- 6 12 ounce bottles Ale
- 8 ounce Cream Sherry
- 1/2 tsp allspice
- 1 tsp ground cinnamon
- 2 tsp ground nutmeg
- 1/4 tsp powered ginger
Directions
In a large sauce pan heat the Sherry and 1 bottle of Ale. Do not boil! Add sugar and spices and STIR until dissolved.
Add remaining Ale and STIR. Let stand at room temperature for 3 hours. Pour into a Punch Bowl and garnish with lemon slices.
Serves 10