- 12 oz. Taylor Fladgate 10 year-old Tawny Port
- 8 oz. Laressingle VSOP Armagnac
- 4 oz. Wray & Nephew White Overproof rum
- The peel of 3 lemons, cut in wide spirals with a vegetable peeler
- ¾ cup sugar
- 6 oz. fresh-squeezed lemon juice
- 24 oz. water
- 1 whole nutmeg
In a 3-quart punch bowl, muddle the lemon peels with sugar and let it sit for at least an hour. Then stir in the lemon juice.
Recipe by David Wondrich.