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 
yields
Serves 30
For the citrus oleo saccharum:
8 lemons
16 limes
2 cups sugar
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
Ingredients
For the cocktail:
steps
Make the citrus oleo saccharum:
- 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:
- In an airtight container, combine fruit and clairin. Cover and store in a cool, dark place for at least 2 days.
- Strain fruit and set aside. To the clairin, add sweet vermouth and dry curaçao.
- 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.
Date Published: 03.01.22
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- Recipe by Ian Julian, Fritai, New Orleans, Louisiana
