Master Mixologist Lynnette Marrero’s Nectar of Gaia Recipe
Written by MasterClass
Last updated: Apr 5, 2023 • 1 min read
Master mixologist Lynette Marrero combines rum and a homemade lemon oleosaccharum in the recipe for her Nectar of Gaia punch to create a crowd-pleasing 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 Nectar of Gaia Punch
When serving Nectar of Gaia 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 Nectar of Gaia Recipe
makes
prep time
15 mintotal time
15 minIngredients
Note that you can make this recipe using light rum or dark rum, but avoid spiced rum as that will alter the flavor. Likewise, stick to chamomile tea—black tea and other types of tea can overwhelm the cocktail’s flavors. Use fresh lemon juice if possible; if desired, you can garnish the drink with fresh lemon slices.
For the lemon 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 the chamomile tea: Steep for 5 minutes, then allow to cool.
- 6
In a punch bowl or pitcher, combine the tea, rum, lemon juice, and oleosaccharum, and stir to mix.
- 7
Top off the punch with the chilled apple cider. (Chill it in the refrigerator; ice cubes will dilute the flavor.)
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