Port of Mischief Punch - Charlotte Voisey

Punch can be served any time of year. In the Winter, hot punches full of wine and spice can warm your guests, like an internal fire, after a long journey through the cold and the snow. In the Summer, punches filled with fresh fruits and small icebergs of ice keep your friends cool and refreshed. Regardless of the season mixing up a punch is a great way to bring people together to enjoy each others company. Kathy’s special guest, Charlotte Voisey, world-renowned mixologist, demonstrates how to make her recipe for the rum based Port of Mischief Punch.


zest of one orange

2 Tbsp. cinnamon sugar

3 parts Sailor Jerry Spiced Rum

1 part Port wine

1 part fresh pineapple juice

1 part fresh lime juice

1 part spiced simple syrup

1 part chilled water


Muddle orange zest and cinnamon sugar together in large pitcher.

Combine all ingredients except Port and Rum with muddled zest and sugar.

Pour over a large block of ice in an old fashioned punch bowl.

Add Port and Rum to punch bowl and stir to combine.

Adorn with lime wheels, pineapple flesh and freshly grated nutmeg.

Ladle to guests and enjoy.


antoine roquentin 6 Jul 2011
9:56 am

Looks delicious.
A few quick follow-up questions:
1) Charlotte didn’t add the 1 part water called for in the recipe… an oversight, or is it optional based on the expected dilution via melting ice, or what?
2) recipe for making the spiced simple syrup (or at least the flavor profile?)
3) the port looks like Warre’s King’s Tawny port… yes? Any particular recommendation on the profile to look for in a port for this recipe?
I’ve been experimenting with making punches for parties and this looks like something I’d like to dry, for sure. Thanks.

Kathy Casey 6 Jul 2011
10:43 am

HI Antoine - the water is optional and i liked it without :-)
For the Spiced simple syrup combine 2 cups water, 2 cups sugar, 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Bring to a boil then chill. This will make about 3 cups. Add more cinnamon or nutmeg if you like more spice. I also like to add a pinch of ground allspice as well. Thanks for watching, Kathy

CVoisey 6 Jul 2011
11:03 am

Hello Antoine
With regards to the port question, I like to use a Tawny but really you can use any port that has a good fruity content with a little dry backbone as those are the notes that we need the port to bring to the punch, you need not break the bank.  Thank you for watching!  Charlotte

antoine roquentin 6 Jul 2011
2:49 pm

Thanks Kathy & Charlotte both for your quick replies. I’m looking forward to making some Port of Mischief punch myself and feel very confident I can now, if with slightly less style…
One more quick question… while I have you :) :
I’ve enjoyed the Sailor Jerry’s spiced rum before, however, I have a full bottle of Cruzan 9-spiced rum on hand (which I haven’t yet opened/tried)... any thoughts on how that’ll work?

Kathy Casey 7 Jul 2011
9:33 am

Hi Antoine,
Both Charlotte and I love Sailor Jerry in this punch recipe. Of course, it’s all about personal preference and what your favorite spiced rum is. Kathy

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