This citrusy, tiki-style punch is from mixologist Joaquín Simó. It features orange-spiced Ramazzotti Amaro (a bittersweet herbal Italian digestif) and homemade orange cordial.
Slideshow: Party Punches
1 large orange
3/4 cup sugar
9 ounces Ramazzotti Amaro
3 ounces bonded bourbon
3 ounces Simple Syrup
3 ounces fresh lemon juice
6 dashes of Angostura bitters
1 big block of ice, plus crushed ice for serving
6 orange wheels and cinnamon, for garnish
How to Make It
Step 1 Make the Cordial
With a vegetable peeler, peel the orange. Reserve the orange and add the peels to a small bowl along with 1/2 cup of the sugar. Cover and let macerate overnight, stirring occasionally.
Step 2 Make the Cordial
The next day, stir the juice from the reserved orange into the bowl, discard the peels and whisk to dissolve the sugar. Whisk in the remaining 1/4 cup of sugar until dissolved. Strain the orange cordial into a punch bowl.
Step 3 Make the Punch
Stir in all of the remaining ingredients except the ice and garnishes. Refrigerate until chilled, about 2 hours. Stir the punch, add the big block of ice and ladle the punch into chilled crushed-ice-filled pilsner glasses; top with more crushed ice. Garnish each drink with an orange wheel and a pinch of cinnamon.
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