CookingLight diet CookingLight diet
Photo: Jennifer Causey; Food Styling: Catherine Steele; Prop Styling: Thom Driver
Active Time
15 Mins
Total Time
1 Hour 45 Mins
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.

How to Make It

Step 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.

Step 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.

Compère Lapin, New Orleans, Louisiana

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