This one packs a PUNCH.

Looking back at that time I worked with gardenandgun to recreate Dorothy Heyward’s Champagne Punch thanks to @wcurtis.

ingredients:

• 16 lemons, plus more for garnish

• 6 cups brandy

• 2 cups Jamaican rum (Appleton Estate or Smith & Cross works well)

• ½ cup curaçao

• 4 cups green tea (weak)

• 4 cups sugar

• 16 cups Champagne

• 8 cups seltzer or club soda

• 1 Pineapple (sliced)

tools:

• Punch Bowl Set

• Jigger (Japanese Style)

• Large Measuring Cup

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Peel 6 lemons and steep rinds in brandy for 12 hours. Juice all lemons and mix juice with infused brandy (strain out peels), rum, curaçao, tea, and sugar until sugar is dissolved. Add sparkling wine, seltzer, and ice before serving. Garnish with lemon wheels and sliced pineapple.

Check it out on Instagram:

USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

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• Books I recommend

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!