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The Washington Post

Thieves' Punch

Thieves' Punch 8.000

James M. Thresher for The Washington Post

Spirits May 12, 2010

The original recipe calls for white rum, but Spirits columnist Jason Wilson says cachaca gives this punch much richer flavor and more complexity. Don't omit the bitters: They balance the lime juice.


Servings: 8
Ingredients
  • Ice
  • 16 ounces cachaca
  • 5 ounces ruby or tawny port
  • 10 ounces freshly squeezed lime juice (from about 4 limes)
  • 5 ounces simple syrup (see NOTE)
  • 20 dashes Angostura bitters

Directions

Fill 8 old-fashioned or rocks glasses with ice. Combine the cachaca, port, lime juice, simple syrup and bitters in a pitcher. Add ice, then stir. Strain into the old-fashioned or rocks glasses.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.

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Recipe Source

Adapted from a recipe by Duggan McDonnell of Cantina in San Francisco that was published in Food & Wine magazine's "Cocktails '09."

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 220


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 16g 5%

Dietary Fiber: 0g 0%

Sugar: 11g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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