Big-Batch Origin Story Punch
 
Makes 6 to 10 servings
Ingredients
  • 2 lemons, peeled in one long swatch, if possible
  • 2 oranges, peeled in one long swatch, if possible
  • ½ cup sugar
  • 1 cup hot water
  • 4 cups water
  • 2 cups Highland Scotch
  • 2 cups aged rum
  • ¾ cup fresh lemon juice
  • ½ cup amaretto
  • ½ cup apricot liqueur
  • Garnish: freshly grated nutmeg
Instructions
  1. In a small airtight container, place lemon and orange peels; add sugar. (This is called oleo saccharum.) Shake to coat, and let stand at room temperature for at least 4 hours or up to overnight, preferably. (The sugar will pull the oils out of the peels and add a lovely fragrance to your punch. This is necessary for any punch.)
  2. Pour 1 cup hot water over sugar mixture to dissolve into a syrup; add syrup to punch bowl. Remove citrus peels. Add 4 cups water, Scotch, rum, lemon juice, amaretto, and apricot liqueur, and stir. Refrigerate until ready to use, or add a block of ice large enough to just fit in your bowl about 10 minutes before serving. Garnish with nutmeg, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/origin-story-punch/