Photo: Brian Woodcock; Styling: Paige Hicks
Hands-on Time
10 Mins
Total Time
4 Hours 10 Mins
Yield
Serves 12 (serving size: about 2/3 cup)

From the Kitchen of…Scott Mowbray, Former Cooking Light Editor

"I wanted the Spanish flavors of Catalonian cava and Jerez sherry to mingle in a holiday punch. The syrup, called an oleo saccharum, pulls essential oils from the orange peel and perfumes the cocktail."

Make this punch up to 4 hours ahead, but wait to add the cava until just before serving.

How to Make It

Step 1

Remove rind from orange using a vegetable peeler, avoiding white pith. Place rind and sugar in a medium bowl; pound rind and sugar together using a muddler or wooden spoon until rind releases its oils. Cover and let stand at room temperature 2 to 4 hours.

Step 2

Add hot water to rind mixture, stirring to dissolve sugar. Strain through a sieve into a pitcher; discard rind. Stir in sherry and juice; gently stir in cava.

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