2 gallons Zinfandel
1 cup brandy
1/2 cup Cointreau
1 cup of vermouth
½ peach schnapps
2 quarts orange juice
2 cups lemon juice
1 cup superfine sugar
12 to 16 ice cubes or more
2 quarts chilled club soda
3 oranges, thinly sliced
3 lemons, thinly sliced
Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses.
Serves: 100
Source: Adapted by Julieta House & Garden Drink Guide, November 1973
Prepared by: Julieta for the August 2003 meeting and the October 2007 meeting. (This is similar to the recipe Julieta made.)