10 long strips of lemon zest, each studded with 3 whole cloves
1 1/3 cups fresh lemon juice
1 cup superfine sugar
2 cups Kentucky bourbon
5 small ice cubes
Place 1 clove-studded strip of zest in each of 10 Champagne flutes. In a bowl, whisk the lemon juice with the sugar until the sugar is dissolved. Add the bourbon and ice and whisk vigorously until cold, about 2 minutes. Using a slotted spoon, skim the ice from the bowl and discard. Ladle the drink into the flutes and serve.