COLD RUBY PUNCH
This large-format punch from 1917 combines the deep, fruity richness of Ruby Port with the distinctive, funky aromatic profile of Batavia Arrack. Balanced by a substantial base of green tea and fresh lemon juice, it offers a sophisticated and refreshing beverage perfect for large gatherings. The result is a beautiful ruby-colored cocktail that is both potent and palatable, bridging the gap between tea-based punches and spirit-forward drinks.
Ingredients
- 4 pounds Granulated sugar (Originally '4 lbs. Cut Loaf Sugar'. Granulated sugar dissolves more easily.)
- 2 quarts Ruby Port wine (Originally '2 quarts Port Wine'. Ruby Port provides the signature color.)
- 2 quarts Batavia Arrack (A pungent rum-like spirit from Indonesia. Can substitute with a funky white rum or Rhum Agricole if unavailable.)
- 6 quarts Brewed green tea (Brewed strong and hot initially to dissolve sugar.)
- 4 1/2 cups Fresh lemon juice (Originally 'Juice of 24 Lemons'. Quantity estimated based on average yield of 1.5 oz per lemon.)
More recipes using Port wine
ENGLISH BISHOP PUNCH
This warming English Bishop Punch transforms simple ingredients into a sophisticated, aromatic winter beverage through the unique technique of roasting citrus. A whole orange is baked until browned to caramelize its natural sugars, then simmered with rich ruby port, fragrant cloves, and sugar for a deeply flavorful mulled wine. Served steaming hot in stemmed glasses with a dusting of fresh nutmeg, it offers a comforting and festive balance of citrus, spice, and wine.
CHOCOLATE PUNCH
Despite its name, this classic 1917 cocktail contains no actual chocolate, instead relying on the rich combination of Port wine and Curacao to create a complex, dessert-like flavor profile. The addition of a whole egg and fresh milk produces a luxurious, velvety texture and a frothy head when shaken vigorously over shaved ice. Served in a punch glass with a dusting of aromatic nutmeg, this drink offers a creamy, savory-sweet experience reminiscent of a traditional flip.
Port Wine Jelly
A sophisticated and shimmering dessert that transforms rich Port wine into an elegant, ruby-hued jelly. This traditional recipe balances the natural sweetness of the fortified wine with a touch of sugar, creating a firm, molded treat with a delightful wobble and deep flavor profile. Perfectly refreshing when served ice-cold, it offers a refined conclusion to any dinner party.
COFFEE COCKTAIL
Despite its misleading name, this classic pre-Prohibition cocktail contains absolutely no coffee, deriving its moniker instead from its deep, rich appearance that mimics a coffee with cream. A sophisticated variation of a flip, it combines ruby port and brandy with a whole egg and sugar to create a luxuriously creamy, velvety texture with complex fruit and spice notes. The drink is finished with a dusting of freshly grated nutmeg, adding an aromatic warmth that perfectly complements the savory richness of the fortified wine.
Instructions
- 1Brew the green tea using boiling water. While the tea is still hot, add the sugar and stir vigorously until completely dissolved. Allow this sweet tea mixture to cool to room temperature.
- 2While the tea cools, juice the lemons to obtain approximately 4 1/2 cups of fresh juice. Strain the juice to remove seeds and pulp.
- 3In a large punch bowl or beverage container (at least 3-gallon capacity), combine the cooled sweetened tea, fresh lemon juice, Port wine, and Batavia Arrack. Stir well to integrate the flavors.
- 4Add a large block of ice to the bowl to chill the punch without diluting it too quickly. Let stand for at least 2 hours in a cool place or refrigerator if possible to allow flavors to meld. Serve cold in punch cups.
You Might Also Like
ARRACK PUNCH
This historical Arrack Punch showcases the unique, funky profile of Batavia Arrack, a Javanese spirit made from sugarcane and red rice that predates many modern rums. The recipe balances the spirit's bold character with rich Jamaica rum and fresh lime juice, lightened by sparkling mineral water and a festive dash of Champagne. Served over ice and dressed with seasonal fruit, it offers a sophisticated glimpse into the elegant punch bowls of the early 20th century.
GARDEN PUNCH (2 1/2-gallon mixture for a party of 50)
This grand, large-batch punch combines the richness of brandy and sweet Tokay wine with the dry, tannic notes of Claret for a sophisticated party centerpiece. Brightened with fresh citrus juices and the complex herbal notes of Green Chartreuse, it offers a balanced flavor profile that is both refreshing and potent. Served over a large block of ice and garnished with fresh fruit, this 1917 classic is perfect for entertaining a crowd with elegance.
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.
Modern Club Punch
A refreshing and flavorful punch, perfect for parties. This modernized version of the classic Club Punch balances sweetness, citrus, and a blend of spirits for a delightful experience.