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Po Po Punch
© Lucas Allen

Po Po Punch

  • TOTAL TIME: 15 MIN plus overnight macerating and 2 hours of chilling
  • SERVINGS: 6
  • MAKE-AHEAD

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

Orange Cordial

  1. 1 large orange
  2. 3/4 cup sugar

Punch

  1. 9 ounces Ramazzotti Amaro
  2. 3 ounces bonded bourbon
  3. 3 ounces Simple Syrup
  4. 3 ounces fresh lemon juice
  5. 6 dashes of Angostura bitters
  6. 1 big block of ice, plus crushed ice for serving
  7. 6 orange wheels and cinnamon, for garnish
  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.
  2. 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.
  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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