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.
Ingredients
- 1 block Ice block (A large block of ice melts slower than cubes, preventing dilution.)
- 6 ounces Lemon juice (Originally '4 jiggers'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 1 1/2 pounds Superfine sugar (Bar sugar) (Superfine sugar dissolves more easily in cold liquids.)
- 3 ounces Orange juice (Originally '2 jiggers'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 2 1/4 ounces Green Chartreuse (Originally '1 1/2 jiggers'. Converted to modern measurement.)
- 1 quart Brandy (1 quart = 32 fluid ounces.)
- 6 quarts Tokay or Sweet Catawba Wine (A sweet dessert wine or sweet Riesling can be substituted if Tokay is unavailable.)
- 2 quarts Claret Wine (Claret is a historical British term for red Bordeaux. Use a dry red wine like Cabernet Sauvignon or Merlot.)
- 2 cups Fresh fruit (Sliced oranges, lemons, or berries for garnish. Quantity estimated.)
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Instructions
- 1Place a good size block of ice in a large punch bowl (at least 3-gallon capacity).
- 2Add the lemon juice, sugar, orange juice, Green Chartreuse, brandy, Tokay (or sweet wine), and Claret wine to the bowl.
- 3Stir the mixture well until the sugar is fully dissolved and the punch is chilled. Ladle into stem glasses and decorate each glass with a piece of fresh fruit before serving.
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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.
CLUB HOUSE PUNCH (for a party of 20)
This elegant Club House Punch is a sophisticated large-batch cocktail that marries the sweetness of Catawba or Tokay wine with the robust depth of brandy and Jamaica rum. Infused for six hours with a medley of peaches, pineapples, oranges, and lemons, the resulting flavor is a complex, fruity delight with a subtle herbal finish from Green Chartreuse. Served over a block of ice and dressed with fresh fruit, this refreshing punch is the perfect centerpiece for a gathering of twenty guests.
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This large-batch Claret Cup is a sophisticated and refreshing punch that combines the deep, tannic notes of red Bordeaux wine with the brightness of fresh citrus and sparkling champagne. A classic from the early 20th century, it features a complex base of apricot brandy and orange curaçao infused with sliced oranges, lemons, and pineapples for several hours to marry the flavors. Finished with sparkling mineral water and champagne just before serving, this effervescent drink is perfect for elegant gatherings and summer parties.
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.