Recipe:

1 part white/cane sugar (including the sugar added for the Oleo Saccharum)

1 part lemon juice

1 part dry Sherry (I used a Fino)

2 parts Bourbon

1 part Aged Rum (I used a Barbados Rum)

4 parts water/tea (I used half pineapple-green tea, half water for dilution)

Aromatic Bitters to taste (I used a mix of Spiced Cocoa and Orange)

Procedures:

When making a punch, always start with an “oleo-saccharum” (oiled-sugar). We collect the oils from citrus by peeling the citrus and mixing them with some sort of granulated sugar for an hour or two, covered. 3-4 peeled lemons or other citrus mixed with about a cup of sugar should do the trick in your punch bowl. You can also buy a quality Oleo Saccharum bottled from Cocktail & Sons (made in NOLA!).

Next, make tea or heat up water to dissolve the sugar and make a syrup. I use green tea and a pineapple core in this recipe. After steeping the green tea and pineapple core for about 6 minutes, add to the oleo saccharum and stir until dissolved. You can let the pineapple core continue to steep in the punch bowl until ready to serve to keep adding flavor. Once cooled, add the lemon juice, alcohol, bitters, and water or ice to dilute. Finally, decorate with lemon wheels and grate fresh nutmeg on top. Invite a bunch of people over to your house and have a cocktail party. Cheers!