Sparkling Sherry Punch

Serves
Serves 18

Recipe from Kellie Thorn, Empire State South, Atlanta

For the oleo saccharum:

3-4 lemons

¾ cup sugar

For the punch:

¼ cup honey 

3 cups dry Amontillado sherry

1 cup fresh pineapple juice 

1 cup strong chamomile tea 

¾ cup fresh lemon juice 

¾ cup oleo saccharum

Sparkling wine to top 

Garnish: Grated nutmeg and lemon wheels

Start the oleo saccharum the day before you make the punch.

Make the oleo saccharum: Using a vegetable peeler, peel lemons as thinly as possible, avoiding pith. Place peels and sugar into a container with a lid. Muddle peels into sugar, pressing firmly. Once peels are integrated with sugar, cover and let sit overnight at room temperature. Strain liquid and discard peels. Save peeled lemons for juicing.
Make the punch: Combine honey with ¼ cup water. In a mixing bowl, combine honey syrup with  all ingredients except sparkling wine and garnishes; stir until sugar dissolves. Strain into a punch bowl or pitcher. To serve, pour 3 ounces of punch into a glass with ice. Top with 1 ounce sparkling wine, grate nutmeg over top, and garnish with a lemon wheel.