8 lemons

1 pound superfine sugar

750-milliliter bottle bourbon or rye

750-milliliter bottle Cognac

750-milliliter bottle dark Jamaican rum

3 bottles Champagne or other sparkling wine


1. Squeeze and strain the lemons to make 16 ounces of juice. Peel the lemons and muddle the peels with the sugar. Let the peels and sugar sit for an hour, then muddle again. Add the lemon juice and stir until sugar has dissolved. Strain out the peels.

2. Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes. Add the lemon-sugar mixture and the bourbon, Cognac and rum. Stir and add the Champagne. Taste and adjust for sweetness. Grate nutmeg over the top and serve.

Yield: About 25 drinks.

(via) Thank you to the SFA for sharing this recipe.