Cocktail Syrup

In a large saucepan, heat the water over medium heat to just under a boil. Add the three sugars and stir to mix well. Turn the heat to low, add the citrus peels and salt, and stir just until the sugars are fully dissolved. Remove from the heat and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl and discard the citrus peels. Add the rum and sherry and stir to mix thoroughly. Transfer to bottles, cap tightly, and store in the refrigerator for up to 3 months. In einem große