
Ingredients
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.
Directions
- 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.
From Thirsty Thursday.