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Fritai Fruit Cup


For the citrus oleo saccharum:

8 lemons

16 limes

2 cups sugar

For the cocktail:

8 cups of cubed fruit, such as mango, pineapple, papaya, and melon

2 (750-milliters) bottles clairin

28 ounces sweet vermouth

14 ounces dry curaçao

2 cups citrus oleo saccharum

4½ cups lime juice

2 (12-ounce) bottles Topo Chico Garnish: Ice block or several large ice cubes


Make the citrus oleo saccharum:

  1. Using a vegetable peeler, remove zest from lemons and limes in wide strips, leaving white pith behind. In a mixing bowl, toss zest strips with sugar. Strain into an airtight container, pressing on solids to extract as much oil as possible. Cover and let sit at least 3 hours and up to 1 day.

Make the cocktail:

  1. In an airtight container, combine fruit and clairin. Cover and store in a cool, dark place for at least 2 days.
  2. Strain fruit and set aside. To the clairin, add sweet vermouth and dry curaçao.
  3. In a punch bowl, combine oleo saccharum and lime juice, stirring to dissolve sugar. Stir in a clairin mixture. Add infused fruit pieces, the stir in Topo Chico. Add ice block and top with more infused fruit.