COLD RUBY PUNCH

Name: COLD RUBY PUNCH
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.)

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.)

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.