There's a particular kind of pleasure in making something that gets better the longer you leave it alone. That's the philosophy behind the Oxmoor Punch — a slow-steeped, old-soul recipe built on Oxmoor Bourbon, black tea, and an oleo saccharum that does its best work over three days. I make a batch every week for guests at Oxmoor Estate, and they never leave without asking how to make it. Three days before you plan to serve, combine the peels of two lemons with 12 oz of sugar and let it sit uncovered at room temperature for 72 hours. The sugar slowly draws the citrus oils into a fragrant, glossy syrup. When ready, add 12 oz of hot water, stir until fully dissolved, and strain out the peels. To build the punch, combine the oleo saccharum with 96 oz of strong brewed black tea, the juice of two lemons, 6 dashes of Angostura bitters, and 24 oz of Oxmoor Bourbon. Stir well and serve in a punch bowl, garnished with orange peel. Serves 24.

Mark July 9th on your calendar. Oxmoor Estate is hosting Brian Haara, author of Bourbon Justice, the definitive book on how law has shaped the American bourbon industry, for an evening of storytelling, Q&A, and a book signing, with a complimentary pour of Oxmoor Bourbon for every guest. This event starts at 5:30 PM. To register in advance, visit www.oxmoorbourbon.com. And if you haven't yet experienced the Mourning & Memory Tour, select 2026 dates are still available throughout the summer. The tour explores Oxmoor's family and pet cemeteries alongside death and funeral artifacts dating back to the early 1800s. This is a deeply human look at how generations of one family honored their dead. 

To register, visit www.oxmoorbourbon.com. Lacy Robinson is the founder of the Bourbon Legends Tour and tour host at the historic Oxmoor Estate — home of Kentucky Straight Bourbon Whiskey — where she also leads the Mourning & Memory Tour.