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
  • Ice
  • 16 ounces cachaça
  • 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


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.

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