1970s Recipes + Menus

Punch Carmen

June 1973
    This recipe’s namesake was probably Carmen Miranda. (We’re pretty sure it wasn’t Prosper Mérimée’s Carmen, and there’s no way it was Carmen Electra.) If hollowing out a block of ice is too much work (and it is), you can set your punch bowl in a larger bowl full of ice.

    With a tea towel twist the leaves from 2 pineapples. Cut off the tops and bottoms of the pineapples, remove the skin in large slices, and core the pineapples, reserving all the parts. Cut the fruit into spears and refrigerate it. Put the skin, cores, and tops and bottoms in a large ceramic or glass bowl with 1 tablespoon grated fresh ginger or 1 1/2 teaspoons ground, add 8 cups boiling water, and chill the mixture, covered tightly, for 24 hours. Strain the liquid into a punch bowl set in a hollowed-out block of ice and add 3/4 cup fine granulated sugar, stirring the mixture until the sugar has dissolved. Add 2 bottles Champagne, chilled, and garnish the punch with the chilled pineapple spears and sprigs of mint. Makes 25 to 30 servings.
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