4 glasses with liquid and cocktail shaker outside on tray
Photography, Bruce Gibson

Sage & Fig Rum Punch

Sage-infused simple syrup and a fresh fig garnish ensure this cocktail is a hit with guests.

Nothing says ‘party’ like punch, so it’s no surprise that professional party planners Sebastien and Sheila Centner included a recipe for it in their first-ever book. Far from your standard bright red fruit punch, this concoction blends rum and Grand Marnier with the refined tastes of sage and fig for a taste that’s elegant – but not too elegant to please a crowd.

Eatertainment: Recipes and Ideas for Effortless Entertaining is filled with over 140 such recipes for hosting at home, sorted into three difficulty levels: Simple Entertaining, for events such as a first-time cocktail party or easy alfresco dinner; A Little More Effort, with ideas for spring luncheons and roast chicken dinners; and Pulling Out All The Stops – hello, seafood extravaganza and Sunday brunch extraordinaire. Everything from place-setting to loot bags is accounted for, with the Centners providing tips and tricks learned from their years running a leading event management and catering company (Eatertainment, which the inaugural book is named for).

The Sage-Fig Rum Punch is a tried-and-true recipe of the Centners.

4 glasses with liquid and cocktail shaker outside on tray

Sage & Fig Rum Punch

Servings 1



  • 2 oz white rum
  • 1 oz Grand Marnier
  • 2 tbsp sage-infused simple syrup see note
  • ½ lemon juiced
  • 2 oz Club Soda
  • ½ fig for garnish

Sage Simple Syrup

  • 2 cups granulated sugar
  • 4 fresh sage sprigs
  • 2 cups water



  • Fill glass with ice cubes. Pour rum, Grand Marnier, simple syrup and lemon juice over ice. Top with Soda Water, then stir gently to combine.
  • Top with club soda and garnish with the fig. Fill glass with ice cubes. Pour gin, fresh grapefruit, simple syrup, soda and tonic over ice. Garnish with fig.

Sage Simple Syrup

  • In a saucepan, bring sugar, water and sage to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes. Let cool; strain then store in a jar and refrigerate for up to 3 weeks.

A cookbook cover in a light frame

Excerpted from Eatertainment: Recipes and Ideas for Effortless Entertainingby Sebastien Centner and Sheila Centner. Copyright © 2022 Sebastien Centner and Sheila Centner. Book design by Jennifer Griffiths. Photography by Bruce Gibson. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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