Lynnette Marrero’s For Whom the Bellflower Tolls Punch Recipe

For the oleosaccharum:

• 4 lemons
• 1 cup sugar

For the punch:

• 12 ounces Assam tea
• 8 ounces sour cherry liqueur
• 4.5 ounces Navy Strength gin
• 4.5 ounces lemon oleosaccharum
• 1 dash Angostura Bitters
• Sliced cherries, for garnish
• Sliced lemons, for garnish

1. 1

   To make the oleosaccharum, peel the skin off of the lemons using a vegetable peeler, then add the lemon skins to a resealable container, along with the sugar.

2. 2

   Using a muddler, gently press the lemon skins into the sugar until well integrated.

3. 3

   Seal the container and leave to infuse overnight. While infusing, the sugar will convert into a thick liquid.

4. 4

   To strain, pour the contents of the container through a fine-mesh strainer into another resealable container and store in the refrigerator until ready to use.

5. 5

   To make the punch, brew a strong batch of Assam tea: Steep for 5 minutes, then allow to cool.

6. 6

   In a punch bowl or pitcher, combine the tea, cherry liqueur, gin, oleosaccharum, and bitters, and stir to mix.

7. 7

   Serve in a cup over ice cubes. Garnish with a cinnamon stick.

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