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Port of Call Punch

Photo: Jennifer Causey; Food Styling: Catherine Steele; Prop Styling: Thom Driver

Active time 15 mins
Total time 1 hr, 45 mins
Yield

Serves 20 (serving size: about 1/3 cup)

Gullo's muddling technique draws complex flavors from the lemon, making the beverage floral, bracing, and irresistible. A sprinkling of grated nutmeg on top adds a warm, soothing, fragrant layer to the punch, which is remarkably complex-flavored despite having only 6 ingredients. Ruby port has spent less time cask-aging than tawny port, and so is a little sweeter and fruitier, perfect in this recipe. This drink has a lower alcohol content than standard cocktails, a great quality in a punch that's meant to refresh as much as relax.

Ingredients

  • 5 lemons, divided
  • 3/4 cup sugar
  • 1/2 cup orange liqueur (such as Grand Marnier)
  • 1 (750-ml.) bottle ruby port
  • 1 (1-liter) bottle sparkling water
  • 1 (1-qt.) block of ice or ice cubes
  • 1 whole nutmeg seed
  • Lemon slices (optional)

Nutrition Information

  • calories 111
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 11 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 2 mg
  • calcium 10 mg
  • sugars 11 g
  • Est. Added Sugars 9 g

How to Make It

  1. Remove peel from three lemons using a vegetable peeler, avoiding white pith. Combine peels and sugar in a 3-quart bowl; muddle. Let stand 1 hour.

  2. Squeeze all 5 lemons through a strainer into a bowl to extract 3/4 cup juice. Stir juice into sugar mixture. Add liqueur, port, and sparkling water; stir gently. Carefully slide in ice block or cubes. Chill 20 minutes. Grate one-third of nutmeg seed over punch. Garnish with lemon slices, if desired.