"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."
Glassware Guide More Party Punch Recipes
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
How to Make It
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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