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.
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)
Est. added sugars 9g
How to Make It
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.
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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