Rosy Citrus Punch
Yields: 12 servings
  • 1 ice block (see tip)
  • 1 (750-ml) bottle whiskey
  • 1 (8-ounce) bottle Cocktail & Sons Oleo Saccharum
  • ½ cup fresh lemon juice (see note)
  • 1 (750-ml) bottle sparkling brut rosé wine
  • Garnish: lemon slices
  1. Add ice block to punch bowl. Top with whiskey, Oleo Saccharum, and lemon juice. Stir gently to combine. Ladle into punch or rocks glasses and top with ice and wine. Garnish with lemon.
For a bigger citrus pop, add some more fresh lemon juice, to taste.
Recipe by Louisiana Cookin at