
Iced negus punch
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Easy
- October 2014

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Serves 6
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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.
- 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
- 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.
- Strain (discard the solids), then stir in 750ml white port.
- Squeeze in lemon juice to taste, then chill.
- 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
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.
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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