advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Brandy Punch

This heady brew is based on Chatham Artillery Punch, a famous libation from Savannah, Georgia.

  • Servings: 6
Brandy Punch

Photography: chris court

Source: Martha Stewart Living, December 2012

Ingredients

  • 2 lemons, zest removed in strips with a vegetable peeler, plus juice
  • 2 oranges, zest removed in strips with a vegetable peeler, plus juice
  • 3/4 cup sugar
  • 1/2 vanilla bean, split and scraped
  • 14 ounces brandy
  • 1 bottle (750 mL) Prosecco
  • Large ring of ice

Directions

  1. Combine zests, sugar, and vanilla seeds. Muddle zests with a muddler or a wooden spoon to release the oils, and let sit 1 hour. Add juices, and stir to dissolve sugar; stir in brandy. Pour punch through a fine sieve into a bowl. Refrigerate at least 1 hour and up to overnight. Combine brandy mixture and Prosecco in a 4-quart punch bowl, and add ice ring. Serve immediately.

Related Topics