Ruffian Sporting Club Punch

Ingredients

• One 2-inch piece of cinnamon stick
• 2 allspice berries
• 4 pink peppercorns
• 2 pinches of ground clove
• 16 ounces aged Nicaraguan rum
• preferably 7-year-old
• 1 1/2 teaspoons ground ginger
• 1 teaspoon finely grated orange zest
• 1/2 Madagascar vanilla bean
• split
• 1/2 ounce Rich Simple Syrup
• 8 ounces Cognac
• preferably Pierre Ferrand 184
• 4 ounces fortified Muscat aperitif wine
• preferably Barsol Perfecto Amor Moscato
• 16 ounces chilled strong-brewed Earl Grey tea
• 8 ounces fresh lemon juice
• 8 ounces Rich Simple Syrup
• Ice

Instructions

1. In a spice grinder, combine the cinnamon stick, allspice, peppercorns and ground cloves and coarsely grind.
2. In a small skillet, toast the spices over medium-high heat until fragrant, about 6 minutes.
3. Transfer to a large jar and stir in the rum, ground ginger, orange zest, vanilla and 1/2 ounce Rich Simple Syrup.
4. Cover and let stand at room temperature for 6 days; shake the jar once a day.
5. Strain the rum into a punch bowl.
6. Stir in the remaining ingredients except ice.
7. Refrigerate until chilled, 2 hours.
8. To serve, fill a shaker with ice.
9. Working in batches, stir the punch, ladle into the shaker and shake well.
10. Strain into chilled rocks glasses.