(courtesy of Dylan Evans, owner, 1864 Tavern in Reno. Serves about 12)
1 liter rye whiskey
2 cups sugar
1 cup brown sugar
2 cups lemon juice
2 cups orange juice
20 dashes Angostura bitters
10 dashes Peychaud’s bitters
2 bottles Champagne, sparkling wine, or Prosecco
½ grated fresh nutmeg seed or 1 tablespoon dried nutmeg
5 cups mint leaves (de-stemmed)
Stir white and brown sugar with rye whiskey until dissolved. Stir in lemon juice, orange juice, bitters, and Champagne or sparkling wine. Add nutmeg and mint. Let stand 10 minutes. Serve in a punch bowl.
