One of the few things that I have from my late mother is a crystal punch bowl. It is not large; it used to have matching cups. I think it’s sad that punch has sort of gone by the wayside. Once I thought ginger ale with orange or lime sherbet in it was the cat’s pajamas punch. Later, I knew I’d had the best punch in the world—until I had a drop-dead headache the next morning.
Today, we don’t see punch so much. But historically, punch was essential for any gala, fete, ball, brunch, wedding, shower, reception, and most anything else. There’s nothing prettier than an enormous, elaborate silver punch bowl filled with a colorful concoction, unless it’s my small glass punch bowl, also filled with a colorful concoction and a few floating slices of iridescent fruit or even flowers. For heaven’s sake, pass the cookies!
Historic St. Cecelia Society Punch
This is only mildly potent, delicious, and should be served ice cold. Bring back the glitz and the glamour to your next party!
This “receipt” serves 6-8, so double or treble for a larger crowd.
Ingredients
2 medium lemons, sliced thin
¾ cup brandy
¾ cup granulated sugar
2 tea bags green tea
¾ cup dark rum
½ small pineapple, peeled, cored, sliced ½ inch thick and cut into small wedges
5 cups sparkling water, chilled
1 750-ml bottle dry sparkling wine, chilled
Macerate the lemon slices in brandy overnight at room temperature.
In a small saucepan, combine the sugar with ¾ cup water and bring to a boil over high head, stirring occasionally until the sugar dissolves. Remove from the heat, add tea bas and steep 2-3 minutes. Discard the tea bags and let the syrup cool.
Between 3-6 hours before serving, combine the lemons, brandy, syrup, rum and pineapple in a large pitcher or bowl; refrigerate.
Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling wager and stir gently.
This requires a special toast, so prepare that too!
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