Bengal Lancers' Punch
- SERVINGS: Makes about 24 drinks
"I love old-school colonial punch drinks like this one," says bartender Wayne Collins. "They really capture the eccentricity and decadence of the old British Empire." Bengal Lancers' Punch was adapted from a recipe in Charles H. Baker Jr.'s 1939 Gentleman's Companion, which credits the drink to a "Captain Ferguson, late of His Majesty's Cavalry in upper India."
- One 1-liter bottle amber rum
- One 750-ml bottle Cabernet Sauvignon
- 1/2 liter curaçao or triple sec
- 16 ounces fresh orange juice
- 16 ounces unsweetened pineapple juice
- 10 ounces fresh lime juice
- 10 ounces Simple Syrup
- 16 ounces chilled sparkling water
- Ice, preferably 1 large block
- 1 sliced orange, 1 sliced lime and 1 sliced pineapple, for garnish
- One 750-ml bottle chilled Champagne
- In a punch bowl, combine the rum, wine, curaçao, orange juice, pineapple juice, lime juice and Simple Syrup. Refrigerate until chilled, about 4 hours. Stir in the sparkling water, then carefully add the ice and garnish with the orange, lime and pineapple slices. Top with the Champagne.
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Congratulations to Mei Lin, winner of Top Chef Season 12.