Piccadilly Punch

  • 2 Lemons
  • 12 Whole Cloves
  • 2 Cinnamon Sticks
  • ¼ tsp. Grated Nutmeg
  • 1 cup Sugar
  • 2 cups Ruby Port
  • 1 750-ml. bottle of Cognac

Peel lemons and stud with cloves. Simmer lemons in pan along with other ingredients. Ignite some cognac and pour into pan. Extinguish with the rest of the cognac. Serves about 10.

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Dragoon Punch
  • Lemon slices
  • ½ cup sugar
  • 1 l. Ale
  • 1 l. Porter
  • 1 cup Amontillado
  • 1 cup Brandy
  • 2 750-ml. bottles Champagne

Put a block of ice in a chilled punch bowl and cover with lemons, evenly coating sugar onto the lemons. Add other ingredeints, adding the champagne just before serving. Serves about 35.

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