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Bengal Lancers' Punch

  • SERVINGS: Makes about 24 drinks
  • MAKE-AHEAD

"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."

cocktails Glassware Guide

  1. One 1-liter bottle amber rum
  2. One 750-ml bottle Cabernet Sauvignon
  3. 1/2 liter curaçao or triple sec
  4. 16 ounces fresh orange juice
  5. 16 ounces unsweetened pineapple juice
  6. 10 ounces fresh lime juice
  7. 10 ounces Simple Syrup
  8. 16 ounces chilled sparkling water
  9. Ice, preferably 1 large block
  10. 1 sliced orange, 1 sliced lime and 1 sliced pineapple, for garnish
  11. One 750-ml bottle chilled Champagne
  1. 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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