This historic summer punch brings back the good ol’ days.
In a 1-gallon punch bowl, muddle the lemon peels with the sugar and let stand for 3 or 4 hours
Add the lemon juice and stir until the sugar dissolves
Add the remaining ingredients and stir to combine
Slide in a 1-quart block of ice and garnish with freshly grated nutmeg
Ladle into punch cups in 3-ounce portions
(This recipe makes about 30 servings)
No comments yet.
Think you know the booze?
Let’s start with some basics.