![Dreams of July](https://cdn.statically.io/img/www.foodandwine.com/thmb/-3aG7MfKR_Wm_sVljBg-17cvl3o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/dreams-of-july-XL-RECIPE1217-c7c8cca2e84542538c1b035c46204c67.jpg)
Ingredients
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8 ounces kumquats or 4 mandarins, sliced into thin wedges with the peel, plus halves or slices for garnish
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2 cups honey
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9 kiwis, peeled and seeded, plus slices for garnish
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20 ounces cachaça
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10 ounces limoncello
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10 ounces dry vermouth
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1/2 ounce orange bitters
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Large ice chunks
Directions
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Set a fine sieve over a heatproof medium bowl. In a medium saucepan, using a wooden spoon, crush the citrus wedges against the side of the pan to release the oils and juice. Add the honey and 1 1/3 cups of cold water and bring to a boil, then simmer over moderately low heat until flavorful and thick, about 30 minutes. Strain the syrup into the bowl; discard the solids. Let cool slightly. Cover with plastic and refrigerate until cold, at least 1 hour.
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In a blender, puree the kiwis until very smooth. Working in batches, strain through a fine sieve into a medium bowl. In a large punch bowl, stir the syrup with the kiwi puree, 2 1/2 cups of cold water and the remaining ingredients. Garnish with kiwi slices and citrus and serve.
Make Ahead
The syrup can be refrigerated for up to 1 week.