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Electric Mayhem: A Summer Punch Recipe

RECIPE: Jeffrey Morgenthaler, Portland, Oregon

Photo: Lara Ferroni

July 19, 2023

oleo-saccharum-crdt-lara-ferroni summer punch

Citrusy-sweet oleo saccharum matches the crispness of gin and the richness of apricot liqueur in this summer punch recipe.

Ingredients

1 bag oleo saccharum
1 1/2 cups strong black tea, hot
6 cups gin
9 oz. aged rum (an expressive Jamaican rum works best)
4 oz. apricot liqueur
3 cups fresh lemon juice
3 liters chilled soda water

Tools:8-quart punch bowl
Glass:punch cups or small tumblers
Garnish:decorative ice mold (optional: lemon peels)

Preparation

Combine the oleo saccharum with the hot tea and stir until the sugar is completely dissolved; let cool. Add gin, rum, apricot liqueur, and lemon
juice and stir to combine; keep chilled until ready to serve.

To serve, pour the mixture into an 8-quart punch bowl and add soda water; stir to combine (you can leave the lemon peels in as garnish, or remove if you prefer). Gently add the decorative ice mold; serve in punch cups or small tumblers.

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