"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
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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