Daniel Websters Punch Recipes

DANIEL WEBSTER'S PUNCH

Daniel Webster's Punch image

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.

Provided by Martha Stewart

Time 1h35m

Number Of Ingredients 11

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

Steps:

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.

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