This is the original artillery punch, as relayed by David Wondrich in his exquisite book, Punch: The Delights (and Dangers) of the Flowing Bowl. This recipe calls for making what is referred to as an oleo saccharum: a mixture of lemon peels macerated with sugar until the peels release their oils.

Add to a large jar or bowl and chill in the refrigerator or freezer:

Meanwhile, using a Y-shaped vegetable peeler, pull off strips of zest (getting as little white pith as possible) from:

Place the strips in a large nonreactive bowl and add:

Muddle the zest and sugar vigorously until the sugar looks like wet sand, then cover and let sit at warm room temperature until the oils in the zest have nearly liquefied the sugar, about 1 hour. Add:

Stir until the sugar is completely dissolved, then strain, discarding the lemon zest, and refrigerate until well chilled. Transfer the chilled lemon-sugar mixture to a large punch bowl. Fill the punch bowl half full with finely cracked ice and add the chilled mix of liquors, along with:

Serve immediately.