the lemons with a small knife, trying to get as little of the white pith
as possible. Put the lemon peels in a large serving bowl and add the sugar and muddle. Let the lemons
and sugar sit for about 1 hour.
When the hour is up muddle
the peels and the sugar again. Add the lemon juice
and stir until the sugar is dissolved. Stir in the port, rum
and mix to combine. Add the water and a large block of ice (you can freeze water in a smaller bowl the night before or just use available cubes). Grate
some nutmeg over the top and ladle into sherry