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Daniel Webster's Punch

Recipe photo courtesy of Meredith Jenk

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.

Source: Martha Stewart Living, December 2016
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Oversize ice cubes are best, because they will melt slowly and won't dilute the punch as much; we like Tovolo King Cube ice trays (from $9 each, amazon.com).

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  • MS12066251
    30 NOV, 2018
    Loved it and will definitely make again! I tripled the recipe and it worked perfectly. Let the Oleo Saccharum sit overnight, used earl grey tea, and did champagne float versus adding to the punch. Really delicious an delicious perfectly festive!
    Reply
  • dldldldldlaol
    1 DEC, 2016
    As usual this is impossibly too complicated to make.
    Reply

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