-
1
Pour the rye whiskey into a 4-quart container.
-
2
Fill the now empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil.
-
3
Add the sugar and stir until the temperature drops to 190 degrees F. Place the tea bags in the kettle and steep for 3 minutes.
-
4
Add the tea, rum, and Cognac to the whiskey.
-
5
Peel the zest from the lemons, being careful to remove the white pith.
-
6
Wrap the lemon bodies in plastic wrap and reserve in the refrigerator.
-
7
Add the lemon zest to the mixture, and stir to combine.
-
8
Cover and refrigerate overnight.
-
9
For the punch:
-
10
Strain the base into a large punch bowl.
-
11
Juice the reserved lemon bodies and add to the punch bowl.
-
12
When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water; stir to combine.
-
13
Add the ice block and serve with freshly grated nutmeg.
