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.