How to Make: Oleo-Saccharum

Philip Pepperdine, corporate and trade education manager for St-Germain and head mixologist at New York hotspot Acme Lounge, tells us how to make this essential punch ingredient in three easy steps.


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Oleo (oil or fat) Saccharum (sugar), or sugared oil, is an essential ingredient for making the perfect tasting punch. Used in cocktails and punches since the 19th century, oleo-saccharum infuses the alcohol with rich citrus flavors and elegant aromas. In three easy steps, you can make it at home:

Step 1: Peel 1 lemon, 1 orange and 1 grapefruit with as little white pith as possible. Place the zest of the fruits into a glass bowl and add 10 ounces of fine sugar.

Step 2: Muddle the zest lightly to extract the oils and combine them with the sugar. Let the oleo-saccharum sit for 15–20 minutes at room temperature. Add 10 ounces of pulpless fresh grapefruit juice and 10 ounces of pulpless fresh lemon juice, and stir.

Step 3: Pour the finished oleo-saccharum into your punch bowl and then add the essential spirits, spice/herbs, water, ice and liqueurs of your choosing.

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