Oleo Saccharum

In Latin, oleo Saccharum means “sugar oil.” It is made by putting citrus peels in sugar to get their essential oils out. The method makes flavored sugar or syrup that can be used in drinks. In the 1600s, 1700s, and 1800s, oleo Saccharum was thought to be one of the most important parts of punch. David Wondrich’s book “Punch” is responsible for the recent rediscovery and resurgence of oleo.

In the book, Wondrich talks about the history of oleo and gives many recipes, like the Endeavor Punch, which needs lemon oleo Saccharum, rum, Madeira, and citrus juices.