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.
Read more: 6 Great Punch Recipes from Seattle Bars
- Yield:Serves 20
- Active time: 5 minutes
- Total time:30 minutes
- 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.