Excerpted from A Field Guide to Canadian Cocktails. Copyright © 2015 Scott McCallum and Victoria Walsh, photography by Juan Luna. Excerpted by permission of Appetite by Random House, a division of Random House of Canada Ltd. a Penguin Random House company. All rights reserved.
Bring 8 cups water to a boil. Place 2 Tbsp Earl Grey tea leaves in a fine-mesh strainer. Rinse with 1 cup boiling water, discarding the water. Place rinsed tea leaves in a large heatproof receptacle that can easily be used to pour. Pour remaining 7 cups boiling water overtop. Let steep for exactly 3 minutes. Fine strain 6 cups brewed tea into a large measuring cup with a spout, leaving tea leaves and any bits behind. Stir 1 cup granulated sugar into strained tea. Let cool completely. Makes 6 cups
Using a peeler, pull the full peel from orange and lemon, removing any pith. Add both to jar. Add spices, vanilla, then whisky and rum. Infuse for
2 days. Strain through a coffee filter–lined funnel into a punch bowl to remove any particles. Add sliced lemons and pineapple. Let infuse for 8 hours. Add tea, then block of ice, and serve.