Mezcal Royale Punch

Preparation

1. Step 1

   Peel 4 limes and place the peels in a medium bowl (if using a muddler) or a medium jar (if using the end of a rolling pin to muddle); reserve the limes. Add the sugar and work it into the peels until they start to turn slightly translucent, about 2 minutes. Set aside at room temperature for at least 2 hours or overnight.

2. Step 2

   Juice the reserved limes (you should have about ¾ cup juice; you may need to juice 1 or 2 of the remaining limes) and add to the lime peel mixture. Stir (or cover and shake the jar) until the sugar dissolves. Strain through a fine-mesh strainer, pressing on the solids and transfer to a large bowl. (The mixture can also be stored in an airtight container, in the refrigerator for up to 1 month.)

3. Step 3

   Add the vermouth, mezcal, Cognac and 2 cups cold water; stir to combine. Pour the mixture into resealable bottles or jars, and cover and chill in the refrigerator for at least 1 hour or up to 24 hours.

4. Step 4

   To serve, pour the mixture into a large punch or serving bowl. Add the club soda and stir gently to combine. Fill individual punch glasses with ice and ladle the punch into the glasses; top each with a splash of sparkling red wine and a lime slice.