1 lemon, cut into long zests

6 tablespoons (90 ml) lemon juice

1/2 cup (125 ml) sugar

1 teaspoon (5 ml) Angostura (10 drops, approximately)

½ nutmeg, finely grated

4 cups (1 litre) water, cold

1 bottle 3 cups (750 ml) cognac, cold (see note)

1 bottle 1 1/2 cups (375 ml) Sauternes or other sweet dessert wine, cold (see note)

Ice

In a saucepan, combine the zest and lemon juice, sugar, Angostura, and nutmeg and heat, stirring constantly until the sugar has dissolved. Refrigerate for about 1 hour.

In a pitcher or punch bowl filled with ice cubes, combine the lemon mixture with the water, cognac, and Sauternes.

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