Gaelic Punch

1. Pinch of freshly grated nutmeg, for garnish
2. 3/4 cup Demerara or other raw sugar
3. 40 ounces boiling water
4. One 750-ml bottle Irish whiskey
5. Strips of zest from 6 lemons, plus 6 thin lemon slices, each studded with 4 cloves, for garnish

1. In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl and stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and nutmeg.

• FROM RECIPE FOR RELAXATION