Fall Monty

These quantities make a punch-bowl batch.

Create an oleo saccharum by combining the lemon peels and sugar, allowing the aromatic oils to infuse.

Stir the oleo saccharum into the strong tea until fully dissolved, creating a sherbet.

Incorporate the Amontillado Sherry, apple brandy, lemon juice, and cinnamon syrup into the sherbet mixture, ensuring a harmonious blend. Discard the lemon peels.

Pour the mixture into a punch bowl over large ice cubes.

Top the punch with the Spanish cider, allowing it to meld with the mixture.

Ladle into individual serving glasses.

Garnish with cinnamon sticks and apple slices for an aromatic finish.