Recipe from Kellie Thorn, Empire State South, Atlanta
For the oleo saccharum:
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.