Global Cocktail: Da Claudio’s Red Hot Ruby Punch

The Red Hot Ruby Punch

The Red Hot Ruby Punch

We know you have this Sunday marked in your calendar, right? If you don’t, get on that! It’s National Hot Toddy Day. And with these temperatures (colder than Mars), you’re going to want to warm up. But since, you won’t be venturing to far out there this weekend, you may want to spend a couple of hours creating this delectably sweet punch from Jason Cousins of Da Claudio— a recently opened restaurant in NYC’s Financial District.


Completely peel four oranges, avoiding the white pith. Add orange peels to a mixing bowl with raw sugar and muddle, grinding the sugar into the oils.  (Reserve the orange fruit for juicing.) Let stand for 30 minutes while the sugar pulls the oils from the peels. Stir in 16 oz of boiling water until sugar is completely dissolved. Remove orange peels and add spice bag. Let sit while preparing the remaining ingredients. Add TINCUP, PAMA liqueur, port wine, and orange juice to a 3.5 quart or larger slow cooker. Pour in the orange sugar mixture and keep warm on low heat. Ladle and serve, garnishing with a clove-studded orange disk and a cinnamon stick.

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