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.

Abigail Gullo
This Story Originally Appeared On cookinglight.com

Gallery

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

Recipe Summary

active:
15 mins
total:
1 hr 45 mins
Yield:
Serves 20 (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Compère Lapin, New Orleans, Louisiana

Nutrition Facts

111 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 11g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 2mg; calcium 10mg; sugars 11g; added sugar 9g.
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