The process is easy, but it does take a little planning. Once you get it started it comes together lickety-split!

For those of you who were at the PEM/PM “Raise a Glass” event - this is the punch I was talking about.

Boston Rum Punch (Adapted from David Wondrich)

David says it’s “basically, home-made lemonade plus rum”

The day before (Make the Oleo-Saccharum):

1. Peel 4 lemons in long spirals. (This makes it easier to remove the peels later)
2. Put the peels in a 1-pint Mason jar with ¾ cup white sugar.
3. Seal, shake and leave overnight; the sugar will absorb the oil in the
   peels.

The day of:

1. Add ¾ cup fresh-squeezed, strained lemon juice to the jar. (It’s about 4 lemons worth - use the same ones you peeled the day before)
2. Seal and shake until the sugar has dissolved; this is your “shrub.”
3. Pour the shrub into a 2-quart pitcher and remove the peels
4. Add 1 quart of cold water (sparkling works great here) and, optionally, 4 oz Dry Orange Curacao (David calls for Pierre Ferrand).

To serve:

Combine in rocks glass full of ice:

• 2 oz good, aged New England rum (Old Ipswich “Tavern Style” Rum will work well in this)
• 4 oz lemonade
• Grate nutmeg over the top.