Requires prep work ahead of time (3-12 hours). Shared by Sam Meyer.
- 3 lemons
- 6oz white sugar
- 6oz strained lemon juice (from the lemons)
- 12oz madeira (recommended: Sandeman Rainwater Madeira)
- 750ml filtered water
- 750ml Jameson Irish whiskey
- fresh nutmeg
- Prepare an oleo-saccharum with the peel of three lemons and 6 ounces of white sugar:
- peel the lemons (trying to not get much white pith on them) and put the peels in a jar with the sugar and let them sit for at least three hours and preferably overnight.
- Add 6 ounces strained lemon juice and stir until the sugar has dissolved.
- Add the resulting lemon base to 12 ounces Madeira, stir and pour the Madeira shrub into a clean 750-milliliter bottle. Add enough water to the bottle to fill it, seal and refrigerate.
- To serve, pour the bottle of the shrub, 750ml filtered water, and one 750-milliliter bottle of Irish whiskey into a gallon Punch bowl, add a 1 1/2 quart block of ice and grate nutmeg over the top.