Scirocco Punch

• 4 lemons
• 8 limes
• 170 grams granulated sugar (about 3/4 cup)
• 1 750-milliliter bottle Cognac
• 6 ounces maraschino liqueur (about 3/4 cup)
• 3 cups cold soda water
• 1 whole nutmeg

1. Using a vegetable peeler, remove peels from lemons and 2 limes.
2. Place peels in a pint-size Mason jar with sugar.
3. Reserve peeled limes.
4. (Save peeled lemons for another purpose.)
5. Seal jar and shake until combined.
6. Let sit for at least 3 to 4 hours and up to overnight, shaking occasionally.
7. This allows the sugar to extract the oil from the peels.
8. Squeeze juice from both the peeled and unpeeled limes, then strain it.
9. You should have 3/4 cup.
10. (Save any extra juice for another purpose.)
11. Pour juice into citrus-infused sugar, reseal jar and shake until sugar has dissolved; this is your shrub.
12. Fill a 1-gallon punch bowl or pitcher halfway up with ice cubes.
13. Pour in shrub, including peels.
14. Add Cognac, maraschino liqueur and soda water.
15. Stir well.
16. Grate 1/4 of the nutmeg on top and let sit for 15 minutes.
17. Serve in 3- to 4-ounce portions.

lemons, sugar, cognac, maraschino liqueur, cold soda water, nutmeg

Taken from cooking.nytimes.com/recipes/1015099 (may not work)