Peels of 3 lemons 5 tablespoons superfine sugar 1 cup fresh lemon juice 1/2 cup pomegranate syrup (such as Monin) 4 dashes Angostura bitters 2 cups bourbon (Tello uses Woodford Reserve bourbon "Edison edition") 1 (187 ml) split of Champagne 1 large block ice (see note above)

Step 1 In a large, sturdy bowl, vigorously muddle together the lemon peels and superfine sugar with a pestle until the peels release their oil and the sugar becomes moist and fragrant.

Step 2 Pour in the lemon juice and stir until the sugar is completely dissolved. Stir in the pomegranate syrup, bitters and bourbon. Add cubed ice to chill the mixture, and stir until the mixture is cold.

Step 3Strain the mixture into a punch bowl over the ice and top with Champagne. Serve immediately.

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