CLARET PUNCH (5-gallon mixture for a large reception or party of 100 people)
This monumental Claret Punch recipe from 1917 is designed to serve a grand reception of 100 guests, blending the rich, dry notes of Bordeaux red wine with the herbal complexity of Green Chartreuse. A refreshing base of fresh lemon juice and sparkling carbonated water balances the sweetness of sugar and warming brandy, creating a sophisticated and festive libation. Garnished with generous slices of fresh oranges and pineapple, this visually stunning punch offers a classic, communal drinking experience perfect for weddings or large celebrations.
Ingredients
- 4 pounds Granulated sugar (Originally 'Cut Loaf Sugar'. Can use sugar cubes or granulated sugar.)
- 25 whole Lemons (juiced) (Yields approximately 4-5 cups of fresh juice.)
- 2 quarts Brandy
- 10 quarts Claret (dry red wine) (Bordeaux or similar dry red wine.)
- 10.5 ounces Green Chartreuse (Originally '7 jiggers'. Converted to ounces (1 jigger = 1.5 oz).)
- 8 quarts Carbonated water (club soda)
- 1 large block Ice block (For the punch bowl.)
- 18 whole Oranges (Sliced for garnish.)
- 1 1/2 cans Sliced pineapple (Standard 20oz cans recommended.)
Instructions
- 1Juice the 25 lemons to extract fresh juice. Slice the 18 oranges into rounds. Open the pineapple cans.
- 2In a very large agate or porcelain-lined vessel (at least 6 gallons capacity), combine the sugar, fresh lemon juice, brandy, claret, Green Chartreuse, and carbonated water. Stir thoroughly until the sugar is completely dissolved.
- 3Place a large block of ice into a punch bowl. Fill the bowl nearly full with the mixed punch from the large vessel. Add the sliced oranges and sliced pineapples directly to the bowl. Serve into punch glasses using a ladle. As the bowl empties, refill it with more mixture from the main vessel.