Cotillion Club Punch Recipe

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   Pour five quarts boiling water onto the tea, bring this to a boil; remove from fire at once, and let stand until strong enough. Strain, and when cool, add juice of lemons, syrup from the cherries, and also the rye and rum. Sweeten to taste with any fruit syrup; add sugar syrup and cherries. Bottle this stock and keep on ice until ready to serve. Pour over block of ice, add one quart of carbonated water to one quart of stock. This stock can be kept indefinitely if bottled and sealed.

* Per serving · 4 servings · Values may vary.

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