Iced negus punch

Iced negus punch
  • Serves icon Serves 6
  • Time icon Hands-on 10 minutes

Iced negus punch is a cocktail recipe make with white port, spiced syrup and fresh lemon juice. It’s a great drink to serve at parties.

Nutrition: per serving

Calories
395kcals
Fat
34.1g (13.3g saturated)
Protein
16g
Carbohydrates
6.3g (4.7g sugars)
Fibre
4.8g
Salt
1g
Calories
395kcals
Fat
34.1g (13.3g saturated)
Protein
16g
Carbohydrates
6.3g (4.7g sugars)
Fibre
4.8g
Salt
1g

Ingredients

For the spiced syrup

  • 500ml water
  • 150g caster sugar
  • 1 cinnamon stick
  • 10 based cardamom pods
  • ½ tsp pink peppercorns
  • 2 star anise
  • Pared zest of 1 lemon
  • Pared zest of 1 orange

For the cocktail

  • 750ml white port
  • Fresh spices to garnish
  • Crab apples to serve, if you can find them
  • Ice cubes, to serve
  • Grating of nutmeg, to serve

Method

  1. First, make a spiced syrup. Heat the water with the sugar, cinnamon stick, cardamom pods, peppercorns, star anise and the lemon and orange zests. When the sugar dissolves, simmer gently for 5 minutes, then take off the heat and cool completely.
  2. Strain (discard the solids), then stir in 750ml white port.
  3. Squeeze in lemon juice to taste, then chill.
  4. To serve, pour into a punch bowl and garnish with fresh spices and crab apples, if you can find them. Throw in a few handfuls of ice cubes, then ladle into glasses and top with a grating of nutmeg.

delicious. tips

  1. The spiced syrup will keep in the fridge for a few days and the finished punch (minus the garnish) can be kept in the fridge overnight.

  2. A negus is an 18th-century punch made with tawny port, traditionally served hot. We’ve used white port instead and served it chilled.

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