Country Club Punch
Take 1½ lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins. Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle, and add:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
½ jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.
Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.
Tags: Benedictine, brandy, champagne, curaçao, dark rum, fruity, Jamaican rum, lemon, Madeira, maraschino, orange, pineapple, punch, rum, strawberry, Tokay, wine
June 4th, 2006 at 3:07 pm PDT (-0700)
You probably don’t want to make this punch with Château Margaux … it’s not exactly Gallo. Then again, in the years leading up to Bullock’s publishing The Ideal Bartender they seem to have had a run of off-years, so perhaps it was more economical in his day.