BOMBAY PUNCH

600ml/1 pint Brandy
600ml/1 pint Sherry
1 measure Maraschino
1 measure Orange Curacao
2.4 litres/4 pints Champagne
(or sparkling white wine)
1.2 litres/2 pints carbonated water
cracked ice
fruits to slice for decoration

Stir all the ingredients, except the ice, together in a punchbowl or large container. Surrond the bowl with cracked ice until chilled and then decorate with fruit. 18 to 20 large glasses.

ROMAN PUNCH

5 cups caster sugar
juice of 3 oranges
juice of 10 lemons
1.2 litres/5 cups Champagne
1.2 litres/5 cups dark rum
1/2 measure orange bitters
grated rind of 1 orange
10 egg whites, beaten
ice

Dissolve the sugar in the fruit juices in a large punch bowl. Add the champagne, rum, orange bitters, orange rind and the egg whites. Add plenty of ice cubes and stir well. Keep the bowl packed with ice. Decorate with orange slices. 15 to 20 servings.

CHAMPAGNE PUNCH

1.25 Cups caster sugar
2.25 litres/10 cups Champagne
1.2 litres/5 cups Sparkling mineral water
2 measures brandy
2 measures maraschino
2 measures Orange Curacao


Put the ingredients into a large punch bowl
containing plenty of ice cubes and stir until the sugar is dissolved. Add slices of fruits in season. 15 to 20 servings.

FISH HOUSE PUNCH

1.25 cups caster sugar
juice of 6 lemons
1.25 cups brandy
2/3 cup peach brandy
2/3 cup dark rum
1.75 litres/7.5 cups sparkling mineral water

Dissolve the sugar in the lemon juice in a jug, then transfer to a large punch bowl containing plenty of ice. Add all of the remaining ingredients and stir gently. Decorate with lemon slices. 12 to 15 servings.

FRUIT PUNCH

2 measures orange juice
2 measures grapefruit juice
2 measures pineapple juice
2 measures apple juice
few drops angostura bitters
ice
slices of various fruits to decorate


Mix all the liquids together and pour onto a highball half filled with ice. Add the fruit and drink with a straw.

PLANTER'S PUNCH

1 measure dark rum
2 measures fresh orange juice
juice 1/2 lime
1 tbsp gomme syrup
dash of grenadine
crushed ice
cocktail cherry & slices of fruit

Shake together the liquid ingredients with the crushed ice. Strain into a medium-sized tumbler and finish with slices of fruit and a cherry or sprig of mint.

JULY 4 PUNCH

1 bottle chilled champagne
1 bottle brandy
3 bottles dry red wine (chilled)
375ml cold tea
juice of 24 lemons
1 kg caster sugar
lemon slices

Dissolve sugar in the lemon juice in a punch bowl. Fill the punch bowl with ice. Add the tea, wine, and brandy and stir gently. Immediately before serving add the champagne. Serve in goblets and decorate with lemon slices. (Serves 12-15)

PUNCH ON THE NOSE

375 ml pineapple juice
90 ml lemon juice
1 bottle white wine
soda water
dash of orange cordial
small paw paw
tropical fruits

Remove the skin and seeds from the paw paw. Slice it and place in a blender. Add the juices and cordial and blend over ice. Pour into a punch bowl and add the white wine. Stir thoroughly. Chill for several hours. Add ice and soda water and decorate with tropical fruits. (Serves 10-12)

BRANDY PUNCH

Juice of 15 Lemons

Juice of 4 Oranges

3 cups caster sugar

1 ¼ cups Orange Curacao

2 measures Grenadine

2.25 litres (10 Cups) Brandy

2.25 litres (10 cups) sparkling Mineral Water

Pour the fruit juices into a jug.  Add the sugar and stir until dissolved.  Place a large quantity of ice in a large punch bowl, add all the ingredients and stir well.  Decorate with lemon and orange slices.  15 to 20 servings.

CARDINAL PUNCH

2 ½ cups Caster sugar

2.25 litres (10 cups) sparkling Mineral Water

2.25 litres (10 cups) Claret

2 ½ cups Brandy

2 ½ cups Rum

2 ½ cups sparkling White Wine

2 measures Italian Vermouth

Dissolve the sugar in the mineral water, then pour into a large punch bowl containing a large quantity of ice.  Add the remaining ingredients and stir gently.  Keep the punch bowl packed with ice.  25 to 30 servings.

CLARET PUNCH

1 ¼ cups Caster sugar

3.5 litres (15 cups) Claret

2.25 litres (10 cups) sparkling Mineral Water

1 ¼ cups lemon juice

2 measures Orange Curacao

Place the ingredients in a large punch bowl containing plenty of ice.  Stir gently until the sugar is dissolved.  Decorate with slices of fruits in season.  Keep the punch bowl packed with ice.  20 to 25 servings.

SAUTERNE PUNCH

1 ¼ cups Caster sugar

2.25 litres (10 cups) Sauterne

1 measure Maraschino

1 measure Orange Curacao

1 measure Grand Marnier

Dissolve the sugar in the wine in a large jug, then pour over a large quantity of ice in a punch bowl and stir in the remaining ingredients.  Add slices of fruits in season.  10 to 15 servings.  Any other medium sweet white wine can be used in place of Sauterne.