Plymouth Pilgrims' Punch

Ingredients

• 1 ounce chartreuse yellow
• 4 cups little demerara sugar 
• 1 liter hendrick's gin 
• 3 bags tea green
• 1 cup juice of lemon fresh
• 3  optional: lemon washed
• 1  pineapple diced cored peeled
• 2 ounces caster sugar 
• 1 quart water hot

Equipment

• bowl
• knife
• whisk
• peeler

Directions

1. Make a rich syrup by combining demerara sugar and 2 cups water over medium-low heat, whisking until sugar is completely dissolved.
2. Let cool.
3. Add pineapple cubes to the syrup and cover.
4. Let soak overnight at room temperature. Strain the pineapple from the flavored syrup (don't discard the fruit—it's tasty).
5. Use a sharp vegetable peeler or paring knife to remove the zest from three lemons; avoid the bitter white pith.
6. Place the zest in a bowl and add the superfine sugar. Mash with a wooden muddler until the mixture is fragrant and the lemon oil combines with the sugar to make a thick paste.
7. Let rest one hour, then remove the bits of peel (or leave them in as garnish).
8. Prepare a weak green tea by soaking 3 tea bags in one quart hot water for three minutes; let cool.
9. Combine the gin, Chartreuse (or other liqueur), tea, lemon/sugar mixture, lemon juice, and four ounces of the pineapple syrup, and stir until sugar is dissolved. Chill until ready to serve.
10. To serve, add one liter chilled seltzer and ice.