3 to 3½ cups granulated sugar
Juice of 12 lemons
Juice of 12 oranges
1 quart (4 cups) strong black tea, cooled
1 pint (2 cups) maraschino liqueur
1 pint (2 cups) whiskey (bourbon or rye)
1 cup Bénédictine liqueur
⅔ cup rum
5 bottles well-chilled champagne
In a gallon container, dissolve the sugar in the lemon juice. Stir in the orange juice. Stir in the tea. Add the maraschino liqueur, whiskey, Bénédictine, and rum. Stir until thoroughly blended. Chill. Pour the chilled mixture into a punch bowl and add an ice mold. When ready to serve, pour the chilled champagne into the punch mixture.
YIELD: 5 GALLONS