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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Family: PunchesA very similar recipe for this punch was detailed in 1958 by David Embury, and following his instructions I use simple syrupwithout it, it's far too dry. Ingredients:
1 bottle (750 milliliters) rye whiskey |
1 bottle (750 milliliters) red wine |
25 ounces chilled strong tea |
12 ounces dark rum |
6 ounces gin |
6 ounces brandy |
1 ounce bénédictine |
12 ounces fresh orange juice |
6 ounces fresh lemon juice |
1 large block of ice |
lemon wheels, for garnish |
Directions:
1. Pour all of the liquid ingredients into a large nonreactive pan or bowl. Stir well, cover, and refrigerate for four hours or longer. Place the block of ice in the center of a large punch bowl, then add the punch and the garnish.
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