These Party Punches come from Charleston Receipts. I recommend this cookbook. It is the encyclopedia of Southern comfort. Proceeds from the sale of Charleston Receipts cookbook go to many worthy community projects of the Junior League of Charleston. I receive no payment.
Coffee Punch
1 gallon strong Coffee
1 quart Cream
2 quarts Vanilla Ice Cream
5 teaspoons Vanilla
5 tablespoons Sugar
Chill Coffee. Whip Cream, add Sugar and Vanilla. Place Ice Cream and whipped Cream in punch bowl and pour Coffee over it. Mix well before serving. ( If block Ice Cream is used, slice it into thin slices before placing in the punch bowl. ) 50-60 servings.
– Mrs. S. Edward Izard Jr. (Anne Kirk)
Otranto Club Punch
1 pound loaf Sugar
1 quart strong Green Tea
Juice of 12 Lemons, strained
1-2 quarts carbonated Water
1 pint Peach Brandy
1 quart heavy or light Rum
2 quarts Brandy or Rye Whiskey
Dissolve the Sugar in the Tea; add Lemon Juice, Peach Brandy, Rum and the Brandy or Rye Whiskey. Use an abundance of ice, adding a liberal quantity of carbonated Water. 50-70 Servings.
- Louis Y. Davison Jr.
Cotillion Club Punch
1/4 pound Gunpowder (Green) Tea (makes 5 quarts)
1 quart Cherries
2 dozen Lemons, juice
1/2 pint Fruit Syrup
12 quarts carbonated Water
6-8 quarts Rye Whiskey
1/2 pint Rum
1 pound Sugar made into thick syrup
Pour 5 quarts boiling Water onto the Tea, bring this to a boil; remove from fire at once and let stand until strong enough. Strain and, when cool, add juice of Lemons, Syrup from the Cherries and also the Rye and Rum. Sweeten to taste with any Fruit Syrup; add Sugary syrup and Cherries. Bottle this stock and keep on ice until ready to serve. Pour over block of ice, add one quart Carbonated Water to one quart of stock. This stock can be kept indefinitely if bottled and sealed. Yield 275-300 servings.
- A Charleston Gentleman
– Mrs. S. Edward Izard Jr. (Anne Kirk)
Otranto Club Punch1 pound loaf Sugar
1 quart strong Green Tea
Juice of 12 Lemons, strained
1-2 quarts carbonated Water
1 pint Peach Brandy
1 quart heavy or light Rum
2 quarts Brandy or Rye Whiskey
Dissolve the Sugar in the Tea; add Lemon Juice, Peach Brandy, Rum and the Brandy or Rye Whiskey. Use an abundance of ice, adding a liberal quantity of carbonated Water. 50-70 Servings.
- Louis Y. Davison Jr.
Cotillion Club Punch
1/4 pound Gunpowder (Green) Tea (makes 5 quarts)
1 quart Cherries
2 dozen Lemons, juice
1/2 pint Fruit Syrup
12 quarts carbonated Water
6-8 quarts Rye Whiskey
1/2 pint Rum
1 pound Sugar made into thick syrup
Pour 5 quarts boiling Water onto the Tea, bring this to a boil; remove from fire at once and let stand until strong enough. Strain and, when cool, add juice of Lemons, Syrup from the Cherries and also the Rye and Rum. Sweeten to taste with any Fruit Syrup; add Sugary syrup and Cherries. Bottle this stock and keep on ice until ready to serve. Pour over block of ice, add one quart Carbonated Water to one quart of stock. This stock can be kept indefinitely if bottled and sealed. Yield 275-300 servings.
- A Charleston Gentleman
