COUNTRY CLUB PUNCH

COUNTRY CLUB PUNCH

This monumental punch recipe from 1917 is a true showstopper for large gatherings, featuring a classic oleo-saccharum base where sugar is infused with fresh lemon and orange oils. A complex symphony of spirits including brandy, rum, and Benedictine is layered with a rich blend of Tokay, Madeira, and Bordeaux wines for deep, sophisticated flavor. Finished with sparkling mineral water and a generous pour of Champagne, this elegant punch offers a refreshing yet potent libation perfect for weddings or grand celebrations.

Ingredients

  • 1 1/2 pounds Sugar cubes (or granulated sugar) (Originally '1 1/2 lbs. of Cut Loaf Sugar'. Sugar cubes work best for rubbing on citrus skins.)
  • 4 whole Lemons (For zest/oil extraction only.)
  • 2 whole Oranges (For zest/oil extraction only.)
  • 12 whole Oranges (Sliced.)
  • 1 whole Pineapple (Sliced.)
  • 1 quart Strawberries (Originally '1 box'. Estimated as 1 quart box.)
  • 2 quarts Sparkling mineral water (Originally 'Apollinaris Water'.)
  • 1 1/2 ounces Benedictine (Originally '1 jigger'.)
  • 1 1/2 ounces Orange Curaçao (Originally '1 jigger Red Curacoa'.)
  • 1 1/2 ounces Maraschino liqueur (Originally '1 jigger'.)
  • 3/4 ounce Jamaica Rum (Originally '1/2 jigger'.)
  • 1 quart Brandy
  • 4 quarts Sweet white wine (Tokaji or sweet Riesling) (Originally 'Tokay or Sweet Catawba Wine'.)
  • 2 quarts Madeira wine
  • 4 quarts Red Bordeaux wine (Cabernet blend) (Originally 'Chateau Margaux'.)
  • 6 quarts Champagne
  • 1 block Clear ice block (Large enough for a punch bowl.)
  • 2 cups Fresh fruits and berries (For garnish. Estimated quantity.)

Instructions

  1. 1Take the sugar (preferably in lumps/cubes) and rub the pieces firmly against the skins of the 4 lemons and 2 oranges. Continue this process until the sugar is well saturated with the essential oils from the citrus skins. (If using granulated sugar, peel the zest from the fruit and muddle it thoroughly with the sugar to extract the oils).
  2. 2Place the prepared citrus-infused sugar into a large porcelain-lined or non-reactive mixing vessel. Add the 12 sliced oranges, sliced pineapple, strawberries, and sparkling mineral water. Stir thoroughly with a paddle or ladle to dissolve the sugar.
  3. 3Add the Benedictine, Orange Curaçao, Maraschino liqueur, Jamaica Rum, Brandy, sweet white wine (Tokay), Madeira, and red wine (Bordeaux). Mix well to combine all ingredients.
  4. 4Strain the mixture into a clean punch bowl containing a large block of clear ice. Pour in the Champagne. Decorate the ice block with fresh fruits and berries. Serve in punch cups, ensuring each glass receives some of the fruit garnish.
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