Caribbean Christmas Punch
1 lemon, sliced thinly
1 orange, sliced thinly
1 cup brandy/Cognac
1 pineapple cut into chunks
3/4 cup sugar
1 cup strong black tea, chilled
3/4 cup rum, aged or spiced, whichever you prefer
1 cup apricot brandy
half bottle or more Champagne or dry sparkling wine
3 cups of club soda
In a large mixing bowl combine half the lemon, brandy, pineapple and sugar. Stir and chill for at least three hours then transfer to a large punch bowl. Add remaining ingredients, floating citrus slices on top, and large chunks of ice and serve.
Makes 10 to 12 servings
Recipe by Kevin Lynch