The Riff

Fritai Fruit Cup

By: Hannah Lee Leidy
Image of Fritai Fruit Cup by Ian Julian
Image by Sam Hanna

Take punches to a new level with the Fritai Fruit Cup by mixologist Ian Julian from Fritai. This fruit punch is great for parties that need a little extra freshness. Go on a trip to the Carribean with this Haitian inspired riff that will have you ready for vacation.

Recipe by Ian Julian, Fritai, New Orleans, Louisiana

recipe heading-plus-icon


Serves 30

  • 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.


  • Recipe by Ian Julian, Fritai, New Orleans, Louisiana

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