The drink: The Peg Leg Punch
The bar: Rum House, Ward III
The bartender: Kenneth McCoy
The ingredients: 1 bottle of Brugal Extra Dry Rum, 2 ounces Highland Park 12-Year-Old Scotch Whisky, 2 ounces Gran Classico Bitters, 8 ounces Cocchi Americano, 2 ounces agave syrup, 6 ounces fresh-squeezed orange juice, 6 ounces fresh-squeezed lemon juice, six to eight slices of orange rind, six to eight slices of lemon rind
The process: Pour all ingredients into large pitcher and add ice. Chill for at least an hour. Sweeten to taste, and top off with champagne served with an orange and lemon rind in chilled rocks glass with one large cube of ice. Serves 15 to 20.