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A few days before, pour 1 bottle of Bombay Sapphire gin into a Kilner jar along with the juice and grated zest of 2 clementines, 2 oranges,
1 blood orange and 1 lemon, plus a grating of nutmeg, 1 cracked cinnamon stick and 250g caster sugar. Leave to macerate. On the day, chill in the fridge. Pour into
a punch bowl of ice cubes (freezing edible flowers in them looks great). Garnish with slices of citrus fruit and grated nutmeg. The punch will keep for weeks without ice. You can also add champagne or soda water.
Recipe JJ Goodman
Photo Dan Jones
from Issue 43