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.)
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  • Level: Intermediate
  • Total: 2 hr 10 min
  • Active: 10 min
  • Yield: 10 servings
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Ingredients

Oleo Saccharum

1 cup sugar

1 grapefruit

1 lemon

Punch

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

Garnish

Lemon wheels

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

Directions

  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.
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