Brandy Punch (for the Modern Cook)
Serves 12 to 15. Recipe by Alice Ross is an updated version of Charles Dickens’ rum and brandy punch and is from Red Rock Press’ reprint of the 1835 Dickens tale “A Christmas Dinner.”
1 quart boiling water
1 cup sugar
1 pint aged rum
6 to 7 ozs. brandy
A large chunk of ice
1. Thinly peel off zest of the lemons and squeeze out their juice. Place juice and zest in punch bowl.
2. Add boiling water, sugar, rum and brandy and stir for a minute. Add ice to the bowl. Serve well chilled by the dipper full.