A day in advance, make oleo saccharum by peeling 12 lemons, muddling the peels with 2 cups of superfine sugar, and letting sit for a day in refrigerator. Next day, juice the 12 lemons into the oleo saccharum, and mix until sugar is dissolved. Strain out peels. Pour into large, 2-3 gallon bowl. Add 750mL bottle of Bourbon, 750mL bottle of Cognac, and 750mL bottle of dark Jamaican Rum. Stir. Add ice. Add 3 bottles of champagne or sparkling wine. Grate nutmeg on top. [Infamous for hitting very hard. These proportions are obviously for an enormous party. It’s about 65 “drinks” worth.]