Food & Cooking Recipes Drink Recipes Cocktail Recipes Brandy Punch 2.3 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Chris Court Servings: 6 This heady brew is based on Chatham Artillery Punch, a famous libation from Savannah, Georgia. 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 ¾ cup sugar ½ vanilla bean, split and scraped 14 ounces brandy 1 bottle (750 mL) Prosecco Large ring of ice Directions 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. To make an ice ring for a punch bowl An ice ring will keep punch cold without diluting it. Pour water into a large ring mold or Bundt pan, and freeze. If desired, first place thin citrus wheels or fresh herb sprigs in mold, then add enough water to partially cover. Freeze; when frozen, add more water (or punch) to fill mold. Freeze. Just before serving, unmold, and float, decorative side up, in punch. Rate it Print