Daniel Webster's Punch
Sherry, Bordeaux, Champagne, rum, and black tea meld with fruit in this knockout punch recipe that's adapted from "The Steward & Barkeeper's Manual" (1869). It can easily be doubled to serve a larger crowd.
- Total Time:
- Servings: 16
Photography: Meredith Jenk
Source: Martha Stewart Living, December 2016
- 2 black tea bags, preferably PG Tips
- 12 ounces Oleo Saccharum
- 8 ounces fresh lemon juice (from 2 lemons), plus 2 more lemons, sliced into thin rounds, for serving
- 1 bottle (750 milliliters) Jamaican black rum, such as Hamilton
- 1 bottle (750 milliliters) oloroso sherry, such as Lustau
- 1 bottle (750 milliliters) Bordeaux red wine
- 1 pineapple, sliced into thin rounds, plus leaves for serving
- 1 bottle (750 milliliters) Champagne brut or prosecco brut, chilled
- 1 orange, sliced into thin rounds, for serving
- 12 star-anise pods, for serving
- Freshly grated nutmeg, for serving
Bring 4 cups water to a boil. Remove from heat and add tea bags; let steep 10 minutes. Remove tea bags. Add oleo saccharum, stirring until sugar dissolves and mixture is translucent. Remove lemon peels with a slotted spoon; discard. Stir in lemon juice, rum, sherry, and wine. Refrigerate until cold, at least 1 hour and up to 1 day.
When ready to serve, line the inside of a large punch bowl with pineapple slices (do not overlap). Fill one-third of the way with large ice cubes. Slowly pour tea mixture into punch bowl, making sure not to disrupt pineapple slices. Top with Champagne; gently stir to incorporate. Float lemon and orange slices on surface; sprinkle with star anise and nutmeg. Serve over ice.