CLUB HOUSE PUNCH (for a party of 20)

Ingredients

• 14 ounces Canned peaches (Originally '1/2 can'. Estimated based on standard No. 2.5 can size (approx 1.5 cups).)
• 14 ounces Canned pineapple chunks (Originally '1/2 can'. Estimated based on standard No. 2.5 can size (approx 1.5 cups).)
• 3 whole Oranges (Sliced)
• 3 whole Lemons (Sliced)
• 3 quarts Sweet Catawba wine (or Tokay) (A sweet American grape wine or sweet white wine.)
• 1 pint Brandy (Equal to 2 cups or 16 fluid ounces.)
• 2 1/4 ounces Jamaica Rum (Originally '1 1/2 jiggers'. Converted to modern measurement (1 jigger = 1.5 oz).)
• 1 1/2 ounces Green Chartreuse (Originally '1 jigger'. Converted to modern measurement (1 jigger = 1.5 oz).)
• 1 block Ice block (Large block for the punch bowl.)
• 2 cups Fresh fruit (for garnish) (Assorted berries or citrus slices to dress the ice. Quantity estimated.)

Instructions

1. 1Slice the oranges and lemons into wheels. Open the canned peaches and pineapples (including their juices).
2. 2In a large mixing bowl or container, combine the peaches, pineapples, sliced oranges, sliced lemons, sweet wine, brandy, Jamaica Rum, and Green Chartreuse. Stir gently to combine. Cover and place in the refrigerator (ice box) to infuse for 6 hours.
3. 3Place a large block of ice into a clean punch bowl. Strain the chilled mixture from the mixing bowl into the punch bowl, removing the macerated fruit solids. Dress the ice block with fresh fruit for garnish and serve using a ladle into punch glasses.