Here's just a random punch recipe; it was good at the time, so I'm recording it verbatim. Upon further review in the cold light of morning (okay, fine: noon) it could do with a bit of tweaking, but that'll have to wait for later. I'm out of scotch, or at least blended stuff worth infusing. No way in hell I'm putting apricots in my Glenrothes.
8 oz apricot-infused blended scotch (Famous Grouse, I believe)
4 oz lime juice
3 oz citrus peel syrup
3 oz gin & tonic syrup
16 oz sparkling water
Combine in a pitcher over large but plentiful ice cubes. Serve in small glasses.
So, the proportions aren't quite there. I was totally misremembering David Wondrich's recommended balance of sour, sweet, and strong; first thing I'd do next time would be reduce the sugar. Maybe simplify down to a combined syrup, but I'd also want to do the peel syrup as an oleo-saccharum if working in bulk, and I'm not sure how to integrate the juniper and tonic. Or perhaps a little black tea, to emphasize the smokiness of the scotch and soak up some sweetness. And, the apricot-infused scotch could easily be split into regular old blended stuff and some Rothman & Winter apricot liqueur (yum). I dunno. We'll get it there.
The name was just from me doodling around with this "random apricot-flavored" punch. I like the abbreviated combination. Sounds like an old Maryland vacation spot, someplace where rich fucks keep "cabins" the size of French chateaus. Right? That could just be me. (Not the chateau, obviously, but the mental image.)