This drink recipe from ''Specialites de la Maison'' is attributed to Cecil Beaton, a fashion and portrait photographer whose work appeared in Vogue and Vanity Fair for five decades. Serve in a punch bowl with an ice ring for a vintage look.
- Yield: Makes about 5 1/2 quarts
Source: The Martha Stewart Show, April 2010
- 3 oranges, sliced
- 8 cups hot weak green tea
- 4 cups dark rum, chilled
- Juice of 3 lemons, chilled
- 8 cups white wine, chilled
- 2 cups brandy, chilled
Place orange slices in a large container and pour tea over oranges. Bring to room temperature and transfer to refrigerator to chill. Just before serving, transfer to a punch bowl and add rum, lemon juice, wine, and brandy; add ice and serve immediately.