Quoit Club Punch
Appears in Punch by David Wondrich, reprinted with permission
Prepare an oleo-saccharum of the peel of twelve lemons and 2 cups of light, fine-grained raw sugar. Add 16 ounces of strained lemon juice and stir until sugar has dissolved. Add one 750-milliliter bottle each of Jamaican rum, VSOP cognac, and rainwater Madeira. Stir well and pour into punch bowl filled a third of the way with ice cubes. Stir and let sit in cool place for twenty minutes before serving.
For oleo-saccharum, peel the fruit with a sharp, swivel-bladed vegetable peeler, try to get as little of the white pith as possible. Muddle these in a sturdy bowl with the sugar and then leave to sit in a warm place for at least half an hour, preferably twice that. After the peels are muddled again to incorporate the oil, they are ready for use.