Livorno Punch Recipe

Brew and cool espresso

Brew 1 cup of espresso or very strong coffee. Allow it to cool to room temperature (15–20 minutes) or chill briefly in the refrigerator so it doesn't overly dilute the punch when mixed with ice.

Make (or measure) simple syrup

If you don't have prepared simple syrup, combine equal parts sugar and hot water (for this recipe use about 4 tablespoons sugar and 4 tablespoons hot water), stirring until the sugar fully dissolves. Cool before using. Measure 4 tablespoons for the punch.

In a pitcher or mixing vessel, combine 10 tablespoons (about 150 ml) dark rum, 1 cup cooled espresso, and 4 tablespoons simple syrup. Stir briskly for 15–20 seconds until fully integrated and slightly frothy on top from the espresso.

Express lemon oils

Take the prepared lemon peel strips and hold one strip over the pitcher or a mixing glass. Gently pinch the peel so the aromatic oils express onto the surface of the punch, then rub the peel around the rim of glasses for extra aroma. Add the expressed peel strips into the pitcher for infusion.

Chill and serve

Add ice to the pitcher if serving immediately, or fill individual glasses with ice. Pour the punch over ice (about 4 cups of ice available for multiple servings). Stir each glass once to chill and slightly dilute the drink. Garnish each glass with an additional lemon peel or a twist.

Taste and adjust: if you prefer sweeter, add up to 1–2 more teaspoons of simple syrup to the pitcher and stir; if you prefer brighter citrus, add an extra expressed lemon peel.