Lynnette Marrero’s For Whom the Bellflower Tolls Punch Recipe
Written by MasterClass
Last updated: Sep 26, 2022 • 1 min read
Master mixologist Lynnette Marrero combines gin and homemade lemon oleosaccharum in the recipe for her For Whom the Bellflower Tolls punch to create a tangy, fruity cocktail.
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What Is Oleasaccharum?
Oleosaccharum is essentially a simple syrup flavored with the rinds and oils of citrus peels. Citrus peels and sugar are mashed together then left to sit for 12 hours or more, until the sugar turns to a liquid. That liquid is strained and extremely flavorful, great for use in cocktails. Though it requires preparation a day in advance, oleosaccharum makes for a citrusy punch that’s well worth the wait.
How to Serve Lynnette Marrero’s For Whom the Bellflower Tolls Punch
When serving For Whom the Bellflower Tolls punch, a traditional punch bowl is customary, but anything large enough to hold the liquid and ice—even a mixing bowl—will do. The key to maintaining the quality of the punch is to keep it chilled. Keep the punch in the refrigerator until you’re ready to serve it.
Lynnette Marrero’s For Whom the Bellflower Tolls Recipe
makes
prep time
15 mintotal time
15 minIngredients
For the oleosaccharum:
For the punch:
- 1
To make the oleosaccharum, peel the skin off of the lemons using a vegetable peeler, then add the lemon skins to a resealable container, along with the sugar.
- 2
Using a muddler, gently press the lemon skins into the sugar until well integrated.
- 3
Seal the container and leave to infuse overnight. While infusing, the sugar will convert into a thick liquid.
- 4
To strain, pour the contents of the container through a fine-mesh strainer into another resealable container and store in the refrigerator until ready to use.
- 5
To make the punch, brew a strong batch of Assam tea: Steep for 5 minutes, then allow to cool.
- 6
In a punch bowl or pitcher, combine the tea, cherry liqueur, gin, oleosaccharum, and bitters, and stir to mix.
- 7
Serve in a cup over ice cubes. Garnish with a cinnamon stick.
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