Afton Club Punch

• 4 lemons
• 3/4 cup white sugar
• 16 ounces (2 cups) genever
• 16 ounces (2 cups) chilled German (or other) riesling, not too sweet
• 16 ounces (2 cups) chilled sparkling water
• Nutmeg for garnishing

1. Make the shrub: Peel lemons with a vegetable peeler, avoiding pith.
2. Juice lemons and set juice aside.
3. Place peels and sugar in a Mason jar, seal and shake.
4. Leave jar in the sun for 3 to 4 hours or overnight.
5. Add reserved lemon juice and shake until sugar is dissolved.
6. Will keep for several days refrigerated.
7. In a gallon bowl or pitcher, combine shrub (peels and all) with all the liquids; stir gently.
8. Add a 1-quart block of ice (made by freezing a quart container of water overnight).
9. Grate nutmeg on top and ladle into small serving glasses.

lemons, white sugar, genever, riesling, water, nutmeg

Taken from cooking.nytimes.com/recipes/1016390 (may not work)