The Punch Bowl

This citrusy punch, made with Cognac, fino sherry and Lillet Blanc, is the perfect celebratory centerpiece; rich yet bright, spirited yet balanced. Start by making the oleo-saccharum—citrus peels and sugar that are muddled together and left to sit—a day or two in advance for a simple and flavorful base from which to build your drink. 

Should you be planning to serve your large-format punch over equally large-format ice, be sure to also freeze water in your chosen vessel—be it a Bundt pan, loaf pan or fluted mini cake pan. Once guests have gathered, ladle the punch into individual ice-filled glasses and finish with a final flourish of sparkling wine. For a lighter alternative, add a splash of chilled tonic water in lieu of the wine.

To make the oleo-saccharum (Latin for “oil-sugar”), peel the lemons and grapefruit and place the peels in a bowl, reserving the rest of the fruit in the refrigerator. Add the sugar and salt and use a muddler or the end of a rolling pin to press and mix firmly until the peels begin to release their oils and turn slightly translucent. Cover and leave at room temperature for at least 6 hours.