Porto Punch

Ivy Mix infuses sugar with the fragrant oils in citrus peels, creating a zesty syrup that's the base for this ripe, jammy summer punch. It's rounded out by port, stiffened with rum, and sweetened with a splash of peach liqueur. (Note: Allow 2–24 hours for the citrus peels to fully infuse the sugar.)
Save Recipe
  • Level: Intermediate
  • Total: 2 hr 10 min
  • Active: 10 min
  • Yield: 10 servings
Share This Recipe


Oleo Saccharum

1 cup sugar

1 grapefruit

1 lemon


16 ounces warm black tea, from two tea bags

10 ounces port wine

6 ounces overproof rum, any rum over 114 proof; preferably Plantation brand

1/2 ounce creme de peche

4 ounces fresh lemon juice

1 block ice, tip: freeze water in a pint-sized plastic container


Lemon wheels

Fresh flower blossoms, use non-toxic organic blooms of your choice


  1. Oleo Saccharum: Pour sugar into a medium jar. Peel grapefruit and lemon; add peels to sugar. Muddle peels into sugar, 30 seconds; cover and let sit at room temperature, 2–24 hours. (The longer the resting time, the more intense the oleo saccharum, resulting in a zestier punch.)
  2. Punch: Into a punch bowl, add the Oleo Saccharum and warm tea; stir well to help dissolve the sugar. Then add port, rum, crème de pêche, and lemon juice: between each addition, stir, taste, and adjust the flavor to your liking. Gently add ice block, then ladle the punch over the ice to further dilute and cool the drink. Garnish with lemon wheels and flowers.
Planter's Punch
Karl Franz Williams

Planter's Punch

4m Easy 99%
#ShakerLife Punch
Gabriel Orta

#ShakerLife Punch

4m Easy 100%
Citrus Champagne Punch
4m Easy 84%
Watermelon Sorbet and Sparkling Rosé Punch
7m Intermediate 95%