A rosy red punch that hits you with tartness and a whirl of spices.
12 ounces oloroso sherry3 ounces fresh juice from 3 lemonsThinly sliced lemon wheels and whole cranberries, for garnishIn a small saucepan, bring 4 1/2 ounces water to a boil over medium-high heat, then add marmalade and whisk until fully incorporated. Remove from heat and let cool. Refrigerate in a sealed container up to 1 week.At least 1 day before serving, make a large ice block by freezing water in a cake pan or Tupperware container that will fit in your punch bowl.
In addition, you'll want about 4 standard trays of ice cubes for serving.In a 2 1/2- or 3-quart pitcher or other large container, stir together marmalade syrup, unsweetened cranberry juice, 8 ounces water, sherry, Becherovka, and Scotch. The punch can be refrigerated, covered, up to 24 hours.When ready to serve, stir punch well. Add salt, Angostura bitters, lemon juice, and orange juice and stir again. Pour into a large punch bowl and add ice block or large ice cubes.
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