The Soiree, circa 1880
The Soiree, circa 1880
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Béraud, Jean
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Vins Rouges
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Faulkner, Naylor
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Wine and Cheese Shop, Lake Garda, Bardolino, Italy
Wine and Cheese Shop, Lake Garda, Bardolino, Italy
Lisa S....
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Punch Grassot
Punch Grassot
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Chéret, Jules
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Le Monnier, Henry
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Midnight, Pinky, Asia and Exotic Punch on Garden Table
Midnight, Pinky,...
Michael Brauner
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La Belle Cuisine


Golden Gin Punch
Thanks to Kaye Lindauer

1 cup gin
1 cup Galliano
1/3 cup lemon juice
32 ounces chilled club soda
32 ounces chilled ginger ale

Combine gin, Galliano and lemon juice and chill. When ready
to serve, add soda and ginger ale. Add ice.


Soirée Punch
Gourmet Archives

2 lemons
1/2 cup cherry liqueur
3 bottles claret
2 cups lemon juice
1 cup simple syrup *
2 cups soda water
Bing cherries for garnish

* Simple Syrup for drinks:
Boil together for 5 minutes 1 cup sugar and 1/3 cup water. Cool.

Slice lemons thinly and halve the slices. Place them in a glass bowl,
pour cherry liqueur over them and let them macerate overnight in
the refrigerator. Combine lemon slices and cherry liqueur with claret,
lemon juice and simple syrup and pour over block of ice in punch
bowl. Gently stir in soda water. Garnish punch with Bing cherries.
Makes 25 to 30 servings.


Kaffeeklatsch Punch
Gourmet Archives

1/4 cup sugar
1/4 cup powdered cocoa (unsweetened)
6 cups strong freshly brewed hot coffee
6 eggs
1 cup heavy cream
1/2 cup crème de cacao
1 quart bourbon

Dissolve sugar and powdered cocoa in hot coffee. Let mixture cool,
chill it. Beat eggs with heavy cream. Combine the cooled coffee mixture
with the egg mixture, crème de cacao and bourbon. Chill thoroughly,
pour into chilled punch bowl and set bowl in another bowl half filled
with crushed ice. Sprinkle punch very lightly with cinnamon. Makes
25 to 30 servings.
: If egg safety is a problem in your area,
you may prefer to use pasteurized liquid eggs.


(New Year's Eve Punch)

Gourmet Archives

2 cups sugar
a 750 ml bottle dry white wine
a 750 ml bottle dry red wine
1/4 cup fresh lemon juice
1 cup arrack (a brandy-like rum) or
dark Jamaican rum

In a kettle bring 2 cups water and the sugar to a boil, stirring until
sugar is dissolved. Add the wines and bring the mixture just to a
simmer. Stir in the lemon juice and the arrack and ladle the punch
into mugs. Makes about 11 cups.


Artillery Punch

1 cup sugar
2 tablespoons bitters
juice of 6 lemons
1 quart brandy
1 quart Sherry
1 quart Claret wine
1 quart rye, bourbon or Scotch
1 quart club soda

Combine sugar, bitters, lemon juice, brandy. Sherry, claret rye,
bourbon or Scotch and club soda, adding soda last. Serves 30.

[A word of caution: Be forewarned…This goes down like Kool-Aid,
but will hit you like a ton of bricks! We could tell you stories...]


Bardolino Punch

2/3 cups cranberry juice
1 fifth Bardolino wine
1/2 cup sugar
32 ounces club soda
1/4 teaspoon ground cloves
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 lemon, sliced

Heat cranberry juice, sugar and spices to boiling in saucepan. Boil
5 minutes. Refrigerate. Mix with wine, club soda and lemon juice
in punch bowl. Add ice. Garnish with lemon slices.


Compound Fracture Punch
(for New Year's Day)

Gourmet Archives

2 cups fresh lemon juice
2 cups fresh orange juice
1 cup white Curaçao
4 1/2 cups confectioner's sugar
An 8-oz. jar maraschino cherries, drained
Two 750 ml bottles brandy
Two 750 ml bottles Champagne, chilled

In a large bowl stir together juices, Curaçao, confectioner's sugar
and cherries. Let mixture stand, covered and chilled, overnight. Stir
in  brandy and Champagne and serve. Makes about 18 cups.


Wedding Breakfast Punch
Gourmet Archives

3 cups fresh pineapple cubes
1 bottle rosé wine
1 cup Spanish brandy
1/2 cup strained fresh lemon juice
1/2 cup sugar
1/4 cup peach liqueur
1 tablespoon orange bitters
3 bottles rosé Champagne
Additional fresh pineapple, orange slices,
lemon slices, and mint sprigs for garnish

In blender purée pineapple cubes, a small amount at a time. In a large bowl combine purée with rosé, Spanish brandy, lemon juice, sugar, peach liqueur and orange bitters. Cover bowl and let mixture ripen in refrigerator overnight. Strain through several thicknesses of cheesecloth, squeezing pineapple pulp to extract all possible juice. Pour mixture over large block of ice in punch bowl and gently stir in rosé Champagne. Garnish bowl with small cubes of fresh pineapple, half slices or orange and lemon and sprigs of fresh mint. 25 to 30 servings.


Brunch Punch
Gourmet Archives

2 quarts orange juice
1 quart vodka
1/4 cup fresh lime juice
1/4 cup simple syrup, optional *

Combine orange juice, vodka and fresh lime juice. If sweeter punch
is desired, add simple syrup. Pour over block of ice in punch bowl.
25 to 30 servings.
* Simple Syrup for drinks: Boil together for 5 minutes 1 cup sugar
and 1/3 cup water. Cool.


Midnight Punch
Gourmet Archives

1 bottle Cognac
1/2 cup lemon juice
1/3 cup simple syrup
3 bottles Champagne Brut
Whole strawberries for garnish

Combine Cognac, lemon juice and simple syrup. Pour mixture over
block of ice in punch bowl. Gently stir in Champagne Brut. Garnish
punch with whole strawberries. Makes 25 to 30 servings.


Dinner Punch
Gourmet Archives

1/2 cup sugar
1/4 cup water
1 whole clove
1 lemon, thinly sliced
1 lime, thinly sliced
1 orange, thinly sliced, sliced cut in half
4 bottles chilled white Bordeaux, preferably Graves
Sliced fresh or frozen peaches for garnish

In saucepan combine sugar, water and clove. Boil liquid 2 minutes
stirring just until sugar is dissolved. Discard clove and let syrup cool.
In a bowl combine lemon, lime, and orange, and pour the syrup over
them. Let fruit macerate in refrigerator for several hours. Mash fruit
slightly and stir in well the Bordeaux. Transfer to chilled punch bowl.
Set bowl in another bowl half filled with crushed ice and garnish with
sliced fresh or frozen peaches.


Planter's Punch
Gourmet Archives

4 ounces light rum
3 ounces guava nectar
3 ounces pineapple juice
1 ounce Rose's lime juice
A dash of grenadine
1/2 ounce dark rum
Freshly grated nutmeg for garnish

Put a straw in each of 2 tall glasses, fill the glasses two-thirds full with crushed ice, and put them in the freezer. In a cocktail shaker, combine
light rum, guava nectar, pineapple juice, Rose's lime juice and grenadine. Shake the mixture with 6 ice cubes for 5 seconds. Strain the mixture into
the glasses, pour 1/2 ounce dark rum slowly into each glass and garnish
the drinks with freshly grated nutmeg. Makes 2.

Featured Archive Recipes:
Cider Wassail Bowl
George Washington Punch
Holiday Drink Collection
Holiday Spiced Wine Collection
New Year's Champagne Collection

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