Family: Punches—A very similar recipe for this punch was detailed in 1958 by David Embury, and following his instructions I use [simple syrup—without it, it's far too dry.](<epi:recipeLink id=)
Recipe information
Yield
Makes 24 six-ounce servings
Ingredients
1 bottle (750 milliliters) rye whiskey
1 bottle (750 milliliters) red wine
25 ounces chilled strong tea
12 ounces dark rum
6 ounces gin
6 ounces brandy
1 ounce Bénédictine
12 ounces fresh orange juice
6 ounces fresh lemon juice
6 ounces simple syrup
1 large block of ice
Lemon wheels, for garnish
Preparation
Pour all of the liquid ingredients into a large nonreactive pan or bowl. Stir well, cover, and refrigerate for four hours or longer. Place the block of ice in the center of a large punch bowl, then add the punch and the garnish.
Reprinted with permission from The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary Regan, (C) © 2011 Clarkson Potter
Gary Regan is the author of The Bartender's Bible and coauthor with his wife, Mardee Haidin Regan, of The Book of Bourbon and Other Fine American Whiskeys, New Classic Cocktails, The Martini Companion, and The Bourbon Companion. He has written articles on mixing and drinking for the San Francisco Chronicle, Food & Wine, Playboy, Wine Enthusiast Magazine, Wine & Spirit Magazine, and Cheers Magazine. Gary and his wife are the creators of the e-letter Ardent Spirits and drink experts for Amazon.com's Kitchen & Housewares store. They live in Cornwall-on-Hudson, New York.
