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Po Po Punch

9 oz Ramazzotti
3 oz Bourbon (bonded)
3 oz Simple syrup
3 oz Lemon juice
6 ds Bitters, Angostura
1 Orange (to make cordial; see instructions)
Instructions

Peel a large orange and combine the peels in a small bowl with 1/2 cup of sugar to make an oleo saccharum. Cover and let macerate overnight, occasionally stirring. The next day, add the juice of the peeled orange to the mixture and stir in another 1/4 cup of sugar until dissolved. Add the punch's other ingredients, refrigerate until chilled, add a punch-sized block of ice, and ladle over crushed ice to make six servings. Garnish with orange wheels and cinnamon.

Notes

Pouring Ribbons uses a concentrated, bright orange cordial to add orange flavor to drinks without the insipid wateriness that accompanies straight juice, thereby avoiding the problem of what Dan calls "the fruit of cocktail death."

Cocktail summary
Created by
Joaquín Simó, Pouring Ribbons, NYC.
Year
2013
Is an
authentic recipe
Reference

Food & Wine Cocktails 2013.

Curator
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User rating
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Yields Drink

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Comments
PapaDoble commented on 1/12/2025:

Is the 3 oz simple syrup really in addition to 3/4 cup sugar when there's only 3 oz lemon juice?