Electric Mayhem: A Summer Punch Recipe

Combine the oleo saccharum with the hot tea and stir until the sugar is completely dissolved; let cool. Add gin, rum, apricot liqueur, and lemon
juice and stir to combine; keep chilled until ready to serve.

To serve, pour the mixture into an 8-quart punch bowl and add soda water; stir to combine (you can leave the lemon peels in as garnish, or remove if you prefer). Gently add the decorative ice mold; serve in punch cups or small tumblers.