Ginny Gin Gin Punch

If you’re just joining us, welcome to the month of belly-warming cocktails as we team up with our friends at Pottery Barn to bring you a whole slew of seasonal sips.  Though last week’s Rummy Spiced Cider was such a hit, I have a feeling that this week’s Ginny Gin Gin Punch will win over gin and non-gin lovers alike.  

First order of business: we’ll need a little Oleo Saccharum to make the most out of the citrus to stir into this fantastic batch cocktail.  Before your eyes gloss over, I’m going to assure you that Oleo Saccharum is much easier than it sounds…

But let me back up; for those of you who have no idea what it is, Oleo Saccharum literally means “oil (or fat) sucrose,” which refers simply to the oil extracted from citrus peels by using sugar.  Bartenders have been using it to add aroma and flavor to all sorts of libations since the early 19th century, and as you’ll see, it’ll pack the punch in today’s cocktail. Oftentimes there’s a lot more goodness to the orange, grapefruit or lemon than we realize when using them, and Oleo Saccharum helps us extract every single one of those vibrant citrus notes (full how-to can be found in the recipe below). 

So with our fragrant Oleo Saccharum syrup oozing with flavor, mix in some Tanqueray No. 10, some bubbles and top with a fresh mint sprig from the garden. Pour over ice, break out Pottery Barn’s festive beaker glasses and gather around to enjoy every last drop of our Ginny Gin Gin Punch.  Cheers!  Truly, MKR

P.S. We’ll be mixing up two more festive drinks to enjoy this Fall, so stay tuned. xo