Oleosaccharum is essentially a simple syrup flavored with the rinds and oils of citrus peels. Citrus peels and sugar are mashed together then left to sit for 12 hours or more, until the sugar turns to a liquid. That liquid is strained and extremely flavorful, great for use in cocktails. Though it requires preparation a day in advance, oleosaccharum makes for a citrusy punch that’s well worth the wait.\n\nWhen serving Nectar of Gaia punch, a traditional punch bowl is customary, but anything large enough to hold the liquid and ice—even a mixing bowl—will do. The key to maintaining the quality of the punch is to keep it chilled. Keep the punch in the refrigerator until you’re ready to serve it.\n\n[Master mixologist Lynette Marrero](https://www.masterclass.com/classes/lynnette-marrero-and-ryan-chetiyawardana-teach-mixology) combines rum and a homemade lemon oleosaccharum in the recipe for her Nectar of Gaia punch to create a crowd-pleasing cocktail.