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.)
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.