• In a mixing glass, carefully combine the first four ingredients—remember the beer is carbonated and will want to foam up if you’re too rough with it. Add ice and stir until chilled. (Using chilled porter certainly speeds up the process.) Pour into a tulip beer glass and add one large cube of ice. Grate some fresh nutmeg atop. Twist the lemon peel over the glass and along the rim to express oils and leave things lemony fresh. Discard the peel.

For the Lemon Sherbet

• Peel 4 lemons using a vegetable peeler; avoid getting any of the white pith if possible. Collect these peels in a bowl and add the sugar. With a muddler or heavy spoon, mash the peels into the sugar. Oils might be expressed, and that’s good. (It’s OK if they aren’t, too—it will depend upon your lemons.) Let the combination sit for at least 30 minutes at room temperature. That’s your oleo-saccharum.
• Add all of that bowl’s content to a small saucepan with the lemon juice. Warm on medium heat but do not boil; stir to dissolve the sugar. When the consistency is smooth and beginning to thicken to a light syrup, remove from heat and strain out the peels. In refrigerated bottles the sherbet lasts for up to three weeks.

For the Mace Tincture

• Combine mace and Everclear in a jar and let sit for 3 days, shaking occasionally (it likes to separate). Strain through the finest sieve you have. Add that and the water into a clean jar. Given it’s fueled at 151 proof, you’ve got this forever.