El Diablo Con Limón (Tequila Punch With Cassis And Lemon) Recipe

• 10 lemons
• 1 cup plus 2 tablespoons (210g) sugar
• 8 ounces (240ml) brewed black tea, cooled
• 20 ounces (590ml) silver tequila, such as Cabeza
• 4 1/2 ounces (135ml) creme de cassis, such as Giffard Cassis Noir De Bourgogne
• 51 ounces (1 1/2 liters) chilled seltzer or club soda

1. Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring every 20 minutes or so to redistribute sugar, for 1 hour.
2. Add tea and 13 ounces of reserved lemon juice to mixing bowl. Stir, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic pitcher or punch bowl. Stir in tequila and creme de cassis. At this point, the mixture can be covered and refrigerated up to 10 hours.
3. When ready to serve, stir well, then add seltzer or club soda. Serve in ice-filled glasses, stirring to dilute slightly.

lemons, sugar, black tea, tequila, crueme, liters

Taken from www.seriouseats.com/recipes/2016/07/lemon-tequila-cassis-punch-summer-cocktail-recipe.html (may not work)