Food & Cooking Recipes Drink Recipes Daniel Webster's Punch By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Photo: Meredith Jenk Prep Time: 25 mins Total Time: 1 hrs 35 mins Servings: 16 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. Ingredients 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 Directions 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. 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). Print