To make the oleo-saccharum: Peel the lemons, being careful to leave the white pith on the fruits, and place the peels in a medium bowl. Set the peeled fruits aside. Add the sugar to the bowl with the lemon peels, mix well and gently muddle to release the oils; let the mixture sit at room temperature overnight until the oil from the peels has released into the sugar.

Juice the peeled lemons (you should have about 2 cups of juice), and refrigerate the juice in an airtight container.

The next day, boil 14 cups of water in a large pot. Add the loose-leaf tea and remove the pot from the heat. Cover and let the tea steep for 8 minutes. Strain out the tea leaves.

In a medium pot, combine the lemon juice and oleo-saccharum. Cook over medium- low heat until the sugar has dissolved completely. Do not allow the mixture to come to a boil.

Once the sugar has completely dissolved, strain the mixture through a fine-mesh sieve into a large bowl. (This is called “lemon sherbet.”) Discard the lemon peels.

Add the tea, rum, liqueur, applejack and cognac to the bowl with the sherbet and stir well to combine. Cover and refrigerate overnight.

The next day, when you’re ready to serve the punch, place a large block of ice in a large serving bowl and pour the punch over top. Garnish each glass with freshly grated nutmeg.