Victorian Gin Punch

• 3 lemons
• 3/4 cup sugar
• 1 750-milliliter bottle gin
• 1/2 cup orange liqueur
• 1 liter seltzer, chilled.

1. Use a vegetable peeler to peel long strips of pith-free skin from the lemons.
2. Place peels in a bowl, add sugar, muddle vigorously and allow to steep 2 to 3 hours.
3. Juice lemons to obtain 3/4 cup.
4. Pour lemon juice over peels and stir to dissolve sugar.
5. Transfer to a 3-quart pitcher half-filled with ice.
6. Add gin, liqueur and seltzer.
7. Stir and pour into punch cups or short-stemmed glasses, and serve.

lemons, sugar, gin, orange liqueur, seltzer

Taken from cooking.nytimes.com/recipes/12542 (may not work)