Po Po Punch
- TOTAL TIME: 15 MIN plus overnight macerating and 2 hours of chilling
- SERVINGS: 6
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.
- 1 large orange
- 3/4 cup sugar
- 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.
- 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.
- 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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Congratulations to Mei Lin, winner of Top Chef Season 12.