(10-Gallon Mixture.)
5 pounds cut loaf sugar
4 cans pineapple
4 dozen oranges, cut in slices
2 dozen lemons, cut in slices
1 quart bottle abricotine (Eagle Creme D’Apricot)
7 gallons Catawba Cream (one-half Sweet and one-half Dry Catawba)
2 gallons claret wine
1 gallon brandy (Hennessey’s or California)
- Put the above ingredients together in a vessel the day before you want to serve it
- On the following morning filter or strain it into another vessel
- Take a large punch bowl and place a nice large piece of ice in it
- Decorate the top of ice with fruits
- Fill up the bowl from vessel
- Keep the vessel containing the punch in a cool place
- Never put ice in it
- I have made this punch for the past three years for the Steuben County Wine Company of Chicago, which they serve on the day before New Year of each year.
- Serve in champagne glasses.