Shortly after that, I bought David Embury's The Fine Art of Mixing Drinks and decided to use his version of the recipe:
Xalapa PunchA day before the party, I made the lemon-rind infused tea (Oolong) and simple syrup (1:1) and stored it in the refrigerator overnight. I left the liquor and wine choices up to Matt. He went with Laird's Applejack, Mount Gay Eclipse Rum, and Casillero del Diablo Merlot, and he had them stored in the freezer (liquors) and fridge (wine) as requested.
• 2 1/2 quarts strong black tea
• 1 pint simple syrup
• grated peel of 2 lemons
• 1 bottle applejack
• 1 bottle rum
• 1 bottle dry red wine
• 1 lemon sliced thin
Pour the hot tea over the lemon peel and allow to stand 10 to 15 minutes. Add the sugar syrup and stir thoroughly. Cool, add the liquors and wine, and let stand an hour or more to ripen. Pour over ice in Punch bowl and add lemon slices just before serving.
 A little research after the fact points that there is a famous horse stable, Xalapa Farm, in Kentucky which would explain the Blue Grass Cookbook connection and favor it over a Mexican one.