LADIES' DELIGHT—Thursday Luncheon Punch

Ingredients

• 4 cups Orange Pekoe tea (brewed and cold) (Originally '1 quart'. Ensure tea is strong and fully chilled before using.)
• 4 cups Brandy (Originally '1 quart of Old Country Club Brandy'.)
• 2 cups Lemon juice (Originally '1 pint'. Freshly squeezed is best.)
• 2 cups Orange juice (Originally '1 pint'. Freshly squeezed is best.)
• 1 cup Pineapple juice (Originally '1/2 pint'.)
• 8 cups White wine (Riesling) (Originally '2 quarts Berncastler Berg'. A German Riesling is the modern equivalent.)
• 2 cups Superfine sugar (Originally '1 pint of Bar Sugar'. Superfine sugar dissolves easier in cold liquids.)
• 1 block Ice (Originally 'one Lump of Ice'. A large block keeps the punch cold without diluting it quickly.)
• 4 cups Champagne (Originally 'one quart of Cook's Imperial Champagne'. Add just before serving.)
• 1 bunch Fresh mint (For garnish.)
• 2 cups Seasonal fruit (berries, orange slices) (For garnish. Quantity estimated.)

Instructions

1. 1In a large punch bowl, combine the cold Orange Pekoe tea, brandy, lemon juice, orange juice, pineapple juice, and white wine (Riesling).
2. 2Add the superfine sugar to the mixture and stir well until the sugar is completely dissolved.
3. 3Place a large block of ice into the bowl. Pour in the Champagne gently to preserve carbonation. Stir briefly to combine.
4. 4Decorate the punch with fresh mint sprigs and seasonal fruit. Serve immediately in punch cups.