“Punch is still the only sensible solution to the problem of ceremoniously quenching large numbers of citizens” – S.S. Fields
I had the honor of being asked to create an elevated welcome drink for the Herb Somm and TSO Sonomas’ event Herbal Romance, which brought together some of the Bay Areas best artisanal purveyors for a special evening focused on the delights of the canna-culinary world.
Seeing as the guest list was 80+ people, as S.S. Fields so eloquently put it, the only sensible thing to do was create a large format punch.
A far cry from the jungle-juice monstrosities often associated with college parties, this “old-timey” punch recipe is made with freshly juiced citrus, high-quality botanicals, CBD bitters (optional), oleo sacchrum, and overproof booze.
Jerry Thomas, often called the father of American mixology, wrote extensively about punches and makes frequent reference to a relatively obscure ingredient, “sugar oil” or Oleo Sacchrum, which was commonly used in 19th-century cocktails.
After countless attempts at trying to craft a universally affable punch, I have come to the conclusion that any proper drink touting the name punch cannot be made without this vibrant natural sweetener. The requisite sugar oil adds a nectarous mouthfeel and citrus aroma to beverages that simply can not be replicated.
“The ambrosial essence of lemon (citrus) must be extracted by rubbing lumps of sugar on the rind,…”
CBD Citrus Punch (Large Format Recipe):
- 12 ounces Campari
- 1 liter London Dry Gin
- 18 ounces Lemon juice
- 18 ounces Grapefruit juice
- 20 ounces Blood orange oleo saccharum
- 10 dashes CBD grapefruit bitters
- 20 ounces club soda
- 1 bunch Sage leaves (Garnish)
Mix all ingredients in a punch bowl
Stir briskly to combine
Add soda and ice
Once you know the must-have elements of a punch (strong, sweet, sour, bitter, and water) you can easily put your own spin on this timeless libation and adjust according to your taste.