**Serves 20-25 people

Ingredients:

• 24 oz. Belle Isle Ruby Red Grapefruit

• 24 oz. Amontillado Sherry

• 24 oz. Dry Vermouth

• 1 quart of your favorite jasmine tea

• 10 lemons

• 1 cup of white sugar

Preparation:

Using a peeler, zest all lemons and leave peels in the bowl. Add white sugar to the bowl and gently muddle. Allow the lemon zest and sugar to sit for 60 minutes in order to create the oleo saccharum, which will be the base of the punch. Add hot tea and stir well to ensure that all sugar and syrup is fully dissolved. Then add all remaining ingredients. Juice and strain lemons, saving two to slice into wheels to float into punch bowl. Add lemon juice to bowl to taste and stir.

Recipe courtesy of The MacIntosh in Charleston.

Photos by Kate Magee.