Matthew Kelly / Supercall

Whiskey • Sour
Halftime Punch

We’ve waxed poetic about oleo saccharum before; the deliciously bright, gooey, lemon-infused syrup is the cornerstone of a good punch—and this party-sized variation on the classic New York Sour is proof. Combined with spicy rye whiskey, the puckery syrup blossoms into a deeply flavorful base. Topped with red wine, it’s an ombre masterpiece.

The key to this punch’s success relies on two things: making the oleo saccharum at least two days before your party and giving the punch a chance to amalgamate in the fridge overnight. The longer the pitcher-sized cocktail sits, the better it gets.

The Essentials

Red Wine
The Details
Contributed by


1 750-ml bottle of Rye Whiskey
2 6-oz cans of lemonade
1 Cup Fresh Lemon Juice
1 Cup Oleo Saccharum
8 oz Red Wine
3 Lemons, sliced into wheels, for garnish


  • One day before making the punch, make an oleo saccharum syrup.
  • In a large serving vessel, add rye, frozen lemonade, oleo saccharum and strained, fresh lemon juice. Refrigerate overnight.
  • Add cubed ice and stir, then top with wine and lemon slices for garnish.