Wine Enthusiast Magazine / Web 2012 / How to Make: Oleo-Saccharum

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.

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.