LADIES' DELIGHT—Thursday Luncheon Punch
This elegant 1917 punch combines the tannic depth of cold Orange Pekoe tea with the warmth of brandy and a refreshing trio of citrus juices for a sophisticated flavor profile. A generous pour of German Riesling and sparkling Champagne adds crispness and effervescence, making it a perfect centerpiece for large gatherings or afternoon luncheons. The drink is beautifully finished with fresh mint and seasonal fruit, offering a visually stunning and deliciously complex beverage.
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
- 1In a large punch bowl, combine the cold Orange Pekoe tea, brandy, lemon juice, orange juice, pineapple juice, and white wine (Riesling).
- 2Add the superfine sugar to the mixture and stir well until the sugar is completely dissolved.
- 3Place a large block of ice into the bowl. Pour in the Champagne gently to preserve carbonation. Stir briefly to combine.
- 4Decorate the punch with fresh mint sprigs and seasonal fruit. Serve immediately in punch cups.