1 bottle Leopold's Summer Gin

12 oz. cane sugar

6 large lemons

3 grapefruits

2 stalks of rhubarb

1 pint hot water

3 pints cold water

3 bags Earl Grey Tea 

8 oz. lemon juice

8 oz. grapefruit juice

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Peel all lemons and grapefruit, and set aside the peeled fruit to be juiced. Don’t throw out the peels – they’re important!

 

Take all the lemons peels and grapefruit, and combine in a dry container with roughly chopped rhubarb and 12 oz. cane sugar. Muddle the citrus peels, rhubarb and sugar together to create Oleo Saccharum, (oil and sugar mixture). Let the Oleo Saccharum sit for at least two hours (overnight would be even better). The sugar extracts the lemon oil from the zest of the lemons and creates an integral part of any classic punch recipe. 

 

For lemon and grapefruit juice: You can juice the peeled lemons and grapefruit you used to create the Oleo Saccharum, or purchase lemon and/or grapefruit juice. 

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Steep the tea in the hot water for ten minutes or long enough to create a strong and slightly bitter tea. Add all remaining ingredients: Leopold’s Summer Gin, fruit juices, and cold water together and refrigerate. Strain out the lemon peels and serve in a large punch bowl over large blocks of ice for best presentation. Garnish with any citrus and/or herbs you see fit.