Emperor's Punch

These quantities make 4–6 servings. Prepare and chill the full punch batch before ladling individual servings.

Steep the white peony tea leaves in boiling water, then allow it to cool.

Prepare an oleo saccharum by muddling the lemon peels in demerara sugar until a paste forms, then dissolve it by adding more boiling water and stirring well. Let this mixture cool.

Combine the Old Tom Gin, Cachaça, cooled tea, Verjus, ginger liqueur, and the prepared oleo saccharum in a mixing vessel.

Chill the mixture thoroughly, then stir well to ensure all the flavors are combined.

Combine the listed soda water with the chilled punch, stir, and ladle individual servings.

Garnish with sprigs of lemon thyme.