A Glass of Amontillado

by Adam Robinson | Nov 9, 2025 | Highlights

At Halloween we served a not-treacherous punch. Someone asked for the recipe so we're sharing it here..

For our recent Halloween party, Amy made a punch with Amontillado sherry, in homage to the Edgar Allan Poe favorite, “A Cask of Amontillado”—in the ghastly story (read it here), a man called Montresor lures his so-called friend, Fortunato, into his basement to try some Amontillado, but instead seals him into the catacomb forever. We’re fans of good cocktails and Poe, so it was a fun night, and one that wasn’t only filled with horror stories and adult beverages. Like, here’s Grace on the Westport trick-or-treating trail:

But Amy’s punch was delicious and not actually treacherous, thanks to the pineapple, slightly Tiki appeal. Someone asked for the recipe so we’re sharing it here..

Cask-of-Amontillado Punch (Sort Of)

By way of Thirsty Thursday

Serves 18, best made the night before, best served dramatically.

At Snowfort we like our drinks literary, a little mysterious, and built for sharing. This one leans on dry Amontillado, bright pineapple, honeyed chamomile, and a lemony oleo saccharum that rewards the patient. Punch bowl recommended (envy our perfect punch bowl below).

Oleo Saccharum

3–4 lemons
¾ cup sugar

Punch

¼ cup honey
3 cups dry Amontillado sherry
1 cup fresh pineapple juice
1 cup strong chamomile tea (cooled)
¾ cup fresh lemon juice (from your peeled lemons)
¾ cup oleo saccharum
Sparkling wine (to top)
Garnish: grated nutmeg + lemon wheels

Make the Oleo (Day Before)

Peel lemons as thinly as possible, avoiding the bitter white pith. Toss peels into a jar with sugar. Muddle firmly, really working the oils into the sugar. Seal and let sit overnight at room temp.

The next day, strain out the syrupy goodness, toss the peels, and save the lemons for juicing.

Build the Punch

Warm honey with ¼ cup hot water to make a syrup.
In a bowl or pitcher, combine honey syrup, Amontillado, pineapple juice, chamomile tea, lemon juice, and oleo saccharum.
Stir until fully integrated and chill until ready to serve.