richard-in-cincy
Well-known member
I served this Sunday evening at a reception and it was acclaimed by all.
For 150 servings (recipe cut in half from original):
1 pint grenadine syrup
½ Fifth of Curaçao
1 pint raspberry syrup
1.5 gallons of rye whiskey
1 quart light rum
2 ounces green tea leaves
1 large jar maraschino cherries
2 cans or 1 lb. bag fresh or frozen dark cherries
1 pineapple
3 dozen oranges
3 dozen lemons
1 dozen limes
Seltzer (I used half dry champagne and cut down on the rye)
Sliced lemons, oranges, and limes to garnish.
“First secure a 4 gallon crock. Put in the juice of the oranges, lemons, and limes and stir thoroughly. Continue to stir and slowly pour in the grenadine, curaçao, and raspberry syrups, then the green tea which is made as described below. Add the cherries, pineapple, and their juices. Stir thoroughly, and slowly add the rye and rum. Bear in mind the necessity of constantly stirring as this is the only way to blend the punch properly.
To make the tea. Bring the zest of the orange and lemons to a simmer in a saucepan with 1 quart of cold water, add the tea, remove from heat, and let steep until cool. Strain.
To make the raspberry syrup: Take 1 pint of raspberries and toss to cover with equal part of sugar, add 1 tsp. each of vanilla, rose, orange, and lemon extracts. Let sit overnight. Strain syrup.
The punch stock should be made at least 4 days before using and stirred from time to time. First serving should be 2 parts punch stock to 1 part seltzer poured over ice. Then 1 part stock to 1 part seltzer can be used to top up the punch bowl.”
From “Charleston Receipts” by the Junior League of Charleston (1950)
For 150 servings (recipe cut in half from original):
1 pint grenadine syrup
½ Fifth of Curaçao
1 pint raspberry syrup
1.5 gallons of rye whiskey
1 quart light rum
2 ounces green tea leaves
1 large jar maraschino cherries
2 cans or 1 lb. bag fresh or frozen dark cherries
1 pineapple
3 dozen oranges
3 dozen lemons
1 dozen limes
Seltzer (I used half dry champagne and cut down on the rye)
Sliced lemons, oranges, and limes to garnish.
“First secure a 4 gallon crock. Put in the juice of the oranges, lemons, and limes and stir thoroughly. Continue to stir and slowly pour in the grenadine, curaçao, and raspberry syrups, then the green tea which is made as described below. Add the cherries, pineapple, and their juices. Stir thoroughly, and slowly add the rye and rum. Bear in mind the necessity of constantly stirring as this is the only way to blend the punch properly.
To make the tea. Bring the zest of the orange and lemons to a simmer in a saucepan with 1 quart of cold water, add the tea, remove from heat, and let steep until cool. Strain.
To make the raspberry syrup: Take 1 pint of raspberries and toss to cover with equal part of sugar, add 1 tsp. each of vanilla, rose, orange, and lemon extracts. Let sit overnight. Strain syrup.
The punch stock should be made at least 4 days before using and stirred from time to time. First serving should be 2 parts punch stock to 1 part seltzer poured over ice. Then 1 part stock to 1 part seltzer can be used to top up the punch bowl.”
From “Charleston Receipts” by the Junior League of Charleston (1950)