The lemony sugar syrup that results from muddling citrus zest and sugar is called an oleo saccharum, literally, “oily sugar.”
Recipe information
Yield
12 Servings
Ingredients
2
1
1
1
750
3
Preparation
Step 1
Using a wooden spoon, muddle lemon zest and sugar in a medium bowl until fragrant, about 30 seconds. Cover and let sit at least 3 hours and up to 12 hours (longer is better). At this point sugar should be dissolved, leaving a lemon-flavored syrup.
Step 2
Combine lemon syrup, lemon juice, demerara syrup, Cognac, and rum in a large pitcher. Bring milk to a bare simmer in a medium saucepan. Immediately pour milk into Cognac mixture (milk will curdle right away). Cover and chill at least 1 hour and up to 24 hours.
Step 3
Strain mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and chill until cold (any remaining curds should settle at the bottom of the pitcher).
Step 4
Carefully ladle clarified punch into a clean pitcher, leaving any remaining curds behind. Chill until ready to serve. Reheat gently just before serving and divide among teacups.
Do ahead
Step 5
Punch base can be made 1 week ahead. Keep chilled.