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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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  • dldldldldlaol
    1 DEC, 2016
    As usual this is impossibly too complicated to make.
    Reply

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