1 liter Maker’s Mark
1 cup granulated sugar
Peels of 3 lemons and 1 orange
Juice of peeled fruit
1 liter of strong tea (preferably green tea)
250 ml champagne (club soda can be used for a less fancy version)
Freshly grated nutmeg
Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours, (while not necessary, this does add a little complexity). Brew the tea for about 30 minutes, remove loose tea or tea bags, and allow to cool. Add the juice of the peeled fruit, tea, and Bourbon. Stir. Top with Champagne just before serving and stir gently. Top with freshly grated nutmeg and serve.
Courtesy of Matt Wallace at Seven Grand (Los Angeles, CA).