The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Sparkling Sherry Punch


For the oleo saccharum:

3-4 lemons

¾ cup sugar

For the punch:

¼ cup honey

3 cups dry Amontillado sherry

1 cup fresh pineapple juice

1 cup strong chamomile tea

¾ cup fresh lemon juice

¾ cup oleo saccharum

Sparkling wine to top

Garnish: Grated nutmeg and lemon wheels

Start the oleo saccharum the day before you make the punch.


  1. Make the oleo saccharum: Using a vegetable peeler, peel lemons as thinly as possible, avoiding pith. Place peels and sugar into a container with a lid. Muddle peels into sugar, pressing firmly. Once peels are integrated with sugar, cover and let sit overnight at room temperature. Strain liquid and discard peels. Save peeled lemons for juicing.
  2. Make the punch: Combine honey with ¼ cup water. In a mixing bowl, combine honey syrup with
 all ingredients except sparkling wine and garnishes; stir until sugar dissolves. Strain into a punch bowl or pitcher. To serve, pour 3 ounces of punch into a glass with ice. Top with 1 ounce sparkling wine, grate nutmeg over top, and garnish with a lemon wheel.

From Thirsty Thursday.