All hands on deck for the historic quadruple-liquor USS Richmond Punch.
Place a 2- or 3-quart bowl of water in the freezer and let freeze overnight
Peel 6 lemons with a swivel-bladed vegetable peeler, trying not to get any of the white pith
In bowl, muddle the peels with 1.5 cups of superfine sugar and let stand for an hour for the lemon oil to leach out
Juice the peeled lemons and add the juice to the sugar mixture, along with the tea
Strain out the peels and pour into a 1-gallon container
Add the rum, cognac, port and Grand Marnier, and refrigerate for at least 1 hour
To serve, unmold the block of ice into a 2-gallon punch bowl
Add the chilled punch stock and top off with the club soda (or, if feeling dangerous, Champagne)
Garnish with grated numeg and 1 seeded lemon sliced thinly
Think you know the booze?
Let’s start with some basics.