Need a 40-serving Scotch cocktail? Try this punch by Eamon Rockey of Betony in New York City.

INGREDIENTS

17 oz. blended Scotch whisky
17 oz. Glenlivet 18 year old
25 oz. fino sherry
3½ oz. Batavia Arrack
68 oz. Ceylon tea
3½ oz. lemon oleo saccharum (see below)
17 oz. demerara syrup
To finish, tobacco tincture (see below)
To finish, house-preserved cherry (see below)

DIRECTIONS

Combine all ingredients. To serve, season large piece of ice with one spray of tobacco tincture, add combined ingredients, and garnish with house-preserved cherry.

Oleo Saccharum:

1 part citrus peel (i.e. lemon, lime, grapefruit, orange, bergamot)
1 part white sugar

Peel citrus fruit and weigh. In a sealed plastic bag, combine peels with an equal measure of sugar.Press out the air, and seal bag tightly. Massage daily, until all grains of sugar have dissolved and the peels are translucent, approximately five days. Press liquid from solids through cheesecloth or a strainer and refrigerate.

Tobacco Tincture:

Steep Virginia pipe tobacco in white whiskey for 3 days. Strain, and store in an atomizer.

House-Preserved Cherries: