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.
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La Patria Punch
About This Recipe
|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
30 minutes before serving, place orange slices and pineapple cubes in a large punch bowl. Top with cognac.
When ready to serve, add sparkling wine and stir gently. Add large ice block. Serve in ice-filled punch glasses.