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Prep time
10 minutes
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makes
1 cocktail
Author Notes
There are so many ways to make this drink, and honestly, they’re all good. If you want to make a contemplative drink and really focus on the body of the brandy and port, you can build it right in the serving glass over one big ice cube. If you want something light and refreshing, shake it and pour it over crushed ice (as suggested in the method below). Hell, it’s a punch, so why not scale it up, add some dilution, and serve it party-style in a punch bowl over a giant block of ice? You’ll be happy any way you do it. —Excerpted with permission from Cure: New Orleans Drinks and How to Mix ‘Em by Neal Bodenheimer and Emily Timberlake, Copyright 2022 Abrams Books —Food52
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Ingredients
- St. Charles Punch
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1 ounce
(30ml) Infantado ruby port
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1 ounce
(30ml) Pierre Ferrand 1840 cognac
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3/4 ounce
(22.5 ml) fresh lemon juice
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3/4 ounce
(22.5 ml) Lemon-Orange Oleo Syrup (see below) or Cocktail & Sons Oleo Saccharum syrup
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14 drops
Angostura bitters
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1
Dehydrated lemon wheel (or fresh if dried unavailable), for garnish
- Lemon-Orange Oleo Syrup
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Peel of 2 lemons
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Peel of 1 orange
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1 cup
(200g) granulated sugar
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1 cup
(240ml) hot water
Directions
- St. Charles Punch
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Combine all the ingredients—except the garnish—in a shaker without ice, dry-shake, then double-strain into a double old-fashioned glass filled with crushed ice. Garnish with lemon wheel and serve.
- Lemon-Orange Oleo Syrup
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Combine the peels and sugar in a nonreactive container and let rest in a warm, dark place for at least 8 hours and up to 48 hours. Add the hot water and stir until the sugar dissolves. Once cool, fine-strain into a nonreactive container. Store airtight in the refrigerator for up to 4 weeks.
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