We’ve waxed poetic about oleo saccharum before; the deliciously bright, gooey, lemon-infused syrup is the cornerstone of a good punch—and this party-sized variation on the classic New York Sour is proof. Combined with spicy rye whiskey, the puckery syrup blossoms into a deeply flavorful base. Topped with red wine, it’s an ombre masterpiece.
The key to this punch’s success relies on two things: making the oleo saccharum at least two days before your party and giving the punch a chance to amalgamate in the fridge overnight. The longer the pitcher-sized cocktail sits, the better it gets.
- 1 750-ml bottle of Whiskey
- 2 6-oz cans of lemonade
- 1 Cup Fresh Lemon Juice
- 1 Cup Oleo Saccharum
- 8 oz Red Wine
- 3 Lemons, sliced into wheels, for garnish
One day before making the punch, make an oleo saccharum syrup.
In a large serving vessel, add rye, frozen lemonade, oleo saccharum and strained, fresh lemon juice. Refrigerate overnight.
Add cubed ice and stir, then top with wine and lemon slices for garnish.
Contributed by Supercall