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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.
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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 |
Ingredients
- 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
Procedures
-
1
30 minutes before serving, place orange slices and pineapple cubes in a large punch bowl. Top with cognac.
-
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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