La Patria Punch

[Photo: Jaime Boudreau]

Another oldie-but-goodie from Jamie Boudreau of Canon, Seattle, found in the writings of Jerry Thomas from 1862. This punch is great for a long evening—the light and effervescent flavors will deepen and get richer as the punch is allowed to develop.

Note: To make a large ice block, freeze water in a Tupperware container overnight.

About the author: Naomi Bishop is a Seattle based food writer and marketer. You can follow her explorations of cooking and culture around the world at @GastroGnome.

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La Patria Punch

About This Recipe

Yield:Serves 20
Active time:5 minutes
Total time:30 minutes
Special equipment:large punch bowl
This recipe appears in: 6 Great Punch Recipes from Seattle Bars


  • 2 oranges, cut into slices
  • 1 whole pineapple, cut into 1-inch cubes
  • 1 (750 milliliter) bottle cognac
  • 1 large ice block
  • 3 bottles sparkling wine, chilled


  1. 1

    30 minutes before serving, place orange slices and pineapple cubes in a large punch bowl. Top with cognac.

  2. 2

    When ready to serve, add sparkling wine and stir gently. Add large ice block. Serve in ice-filled punch glasses.

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