Reading David Wondrich’s Punch really opened my eyes to the wonders of oleo saccharum. It happened to most of us, I think! Anyway, as I detailed in this post, it’s so much easier with a vacuum sealer. So in this little video collaboration between The Bar Book and Tanqueray, I show you how it works, and then make a Tanqueray Ten and Campari punch that is one of my absolute favorites.
Any chances for specific recipe? 🙂
Ah that video was shot so long ago I can’t say I remember exactly what that recipe was, I’m afraid!
Do you have a recipe posted for this punch?