Starting in September 1941, Don Summers wrote a great four-part series called “Mixology Unmixed,” but this recipe comes from “Punch Is for Parties.” In it, he counsels: “Feature the unusual for zip and zing, and your artifice will be the talk of the social whirl. The use of special teas—even plain black tea, brewed double strength, or weak green tea—often adds a distinctive flavor to a punch, and then there is that old chef’s standby, a dash of vanilla.” The “Burgundy” Summers calls for would probably have been a California red, since French wine—already in short supply—would’ve been nonexistent in 1942. You can use any relatively light dry red wine.
Dissolve 1 cup cube sugar in 1 cup—from a quart—of sparkling water, and pour into a punch bowl. Add 1 bottle Burgundy and 4 ounces brandy, stirring well. Place a block of ice in the bowl, and pour in 2 bottles Champagne and the rest of the sparkling water. Garnish the top of the ice block with strawberries or raspberries, or other fruit in season, and float thin slices of 2 oranges on the punch.
1940s Recipes + Menus
Aristocrat Sparkling Punch
February 1942
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