Spiced Port Punch

• 3 parts ruby port
• 2 parts brandy
• 1 part dark rum
• 1 part spiced clementine syrup
• 1 part cranberry juice
• One handful clementine peels (with a paring knife, remove as much pith as possible).

1. To a large punch bowl, add all the ingredients, plus reserved clementine peels.
2. Stir gently, then add a large block of ice.
3. For each serving, add as much seltzer as you like (its strong) and a little grated nutmeg.

port, brandy, dark rum, syrup, cranberry juice, handful clementine peels

Taken from cooking.nytimes.com/recipes/1015773 (may not work)