richard-in-cincy
Well-known member
Sort of based on the Punch a la Roman from the latter half of the 19th C., but me doing it...
In a large jug, container, crock, etc. add the following:
2 finely sliced lemons
2 ripe bananas, sliced
1 finely sliced orange & lime
1 qrt each of lemonade, orangeade, and limeade (take this where you want to go. Yes, you can buy concentrate, or you can buy the citrus, peel the zest, boil it with sugar into a syrup, squeeze the fruit, and make real, off the charts freshly squeezed 19th-century style juices with the zest syrups--which is of course what I did. Hint: look in the produce section for the packages of limes, lemons, and oranges that are ready to go off. My local grocery sells them for 1/4 off the regular price, bundled in bulk ).
1/2 cup Falernum
1 jar dark sweet cherries in syrup
1 cup cognac
2 cups dark rum
1 liter white rum
1/2 cup St. Elizabeth Austrian Allspice Dram
1 qrt black tea
1 cup brown sugar
1/2 tsp. freshly grated nutmeg
Let sit for 3 days (assemble in the punch bowl and leave, covered, and it will be fine).
To serve, add:
1 quart orange sherbet
2 bottles iced champagne.
Large ice block.
Add it all the punch bowl, stir gently, test frequently.
Have a couple or two back up pitchers of the punch base and a couple bottles of champagne ready to pour into the punch bowl during the party if you don't have staff.
In a large jug, container, crock, etc. add the following:
2 finely sliced lemons
2 ripe bananas, sliced
1 finely sliced orange & lime
1 qrt each of lemonade, orangeade, and limeade (take this where you want to go. Yes, you can buy concentrate, or you can buy the citrus, peel the zest, boil it with sugar into a syrup, squeeze the fruit, and make real, off the charts freshly squeezed 19th-century style juices with the zest syrups--which is of course what I did. Hint: look in the produce section for the packages of limes, lemons, and oranges that are ready to go off. My local grocery sells them for 1/4 off the regular price, bundled in bulk ).
1/2 cup Falernum
1 jar dark sweet cherries in syrup
1 cup cognac
2 cups dark rum
1 liter white rum
1/2 cup St. Elizabeth Austrian Allspice Dram
1 qrt black tea
1 cup brown sugar
1/2 tsp. freshly grated nutmeg
Let sit for 3 days (assemble in the punch bowl and leave, covered, and it will be fine).
To serve, add:
1 quart orange sherbet
2 bottles iced champagne.
Large ice block.
Add it all the punch bowl, stir gently, test frequently.
Have a couple or two back up pitchers of the punch base and a couple bottles of champagne ready to pour into the punch bowl during the party if you don't have staff.