Toledo Punch

Based on the recipe given by Harry Johnson in his Bartender's Manual, 1882. Johnson, a straight-talking Californian, opened his first bar in Chicago around 1868.

Ingredients

Servings: 90

Stage 1

• 450 g sugar (or less to taste)
• 1 litre soda water
• juice of 2 lemons
• 1/2 litre (50 cl) cognac
• 1 small bunch wintergreen or mint sprigs
• 2 washed oranges - thinly sliced into half rings
• 5-6 washed and halved strawberries and seedless grapes

Stage 2

• 3 x 75 cl bottles champagne
• 1/2 litre/50 cl ordinary brandy
• 2 x 75 cl bottles claret
• 2 x 75 cl bottles white Rhine wine
• 3 litres water

Instructions

To a large punch bowl add all stage 1 ingredients. Once the sugar has dissolved, add all stage 2 ingredients. Add a block of ice and serve.

Alcohol Content: 1.1 units

Glass Type: Wine Glass