Festival Punch

3   Lemon peel (Peel 3 whole lemons)
6 oz Sugar
6 oz Lemon juice (Strained)
6 oz Water (Hot)
5 oz Jamaican rum, Smith & Cross
25 oz Light rum, La Favorite Blanc
1 pt Coconut Water (Frozen as a block)
6 ds Lavender bitters, Scrappy's Lavender
32 oz Water (for dilution, to taste)
14 pt Nutmeg (grated, as garnish)
Muddle lemon peel and sugar hard to make an Oleo-Saccharum. Let rest some place warm for one hour. Add lemon juice and hot water. Stir to dissolve sugar. Strain this into a bottle and add Smith & Cross. This is punch base, and will probably age for a week in the refrigerator. To assemble punch, add punch base and white rhum in a large punch bowl. Float coconut water ice, and add bitters, stirring them in gently. Taste, and add water for dilution, remembering that this is a punch, not a cocktail - it should be about the strength of vermouth. Garnish with grated nutmeg.
If all the punch is to be ladled out at once, change block of ice to ice cubes for quicker dilution.
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