This excellent punch has been the only libation on offer at Marcoux réveillons since time immemorial (the 1950s). No living person knows how Mimi selected it, but this unusual recipe from the 1949 Wise Encyclopedia of Cookery became the invariable and inviolate formula. We continue to love it for its affinity for all sorts of snacks (it’s strangely complimentary to shrimp cocktail) and its lethal potency. Plus it does wonders for the singing voice when that moment of the party arrives.
Several days ahead: make a large block of ice.
- 1 quart red wine
- 1 quart sherry
- 1 quart whiskey (bourbon, rye, or scotch)
- 1 quart brandy
- the juice of 6 lemons
- 1 cup sugar
- 2 tablespoons angostura bitters
- 1 quart carbonated water
One hour before the party: mix all the booze, lemon juice, sugar, and bitters in your punch bowl. Lower in the ice block. Go about your business getting ready for company.
At party time: stir in the carbonated water, and enjoy!
Serves 20-30, depending.