Horse & Carriage Punch

This recipe makes a punch batch for four to six servings.

Zest the rinds from a grapefruit, lemon, lime, and orange directly into a bowl of sugar. Allow the mixture to sit for several hours, stirring occasionally to enhance the flavors.

Dissolve the aromatic sugar mixture into the freshly squeezed lemon juice, ensuring a smooth consistency.

Combine the lemon-sugar solution with gin, triple sec, elderflower liqueur, and cold chamomile tea in a punchbowl.

Add a block of ice to maintain the punch's chill and float lemon circles on the surface for visual appeal.

Scatter pomegranate seeds over the lemon slices for a burst of color. Optionally, garnish with edible flowers for an elegant touch.