This was a punch my grandparents would serve at holiday parties when I was too little to have any, and it would mess people up quite pleasantly. I can confirm that this is still the case! It’s a sweet punch that masks just how much alcohol is in it, so it goes down very easily and punches back.

Serve it in a punch bowl with an ice ring made of orange sherbet or sorbet for a more luxurious punch, or serve it in a drink dispenser with scoops of sherbet/sorbet on top. If you have any luster dust, that can add another subtle note of luxury, though I used enough brown liquor in this batch that the copper luster dust didn’t really show up. Feel free to experiment!

Large Version:
4 oz. sugar syrup
4 oz. lime juice
13 oz. rum
9 oz. brandy
4 oz. peach brandy or peach cordial, or apple brandy
2 bottles sparkling grape juice
Optional: Sherbet, sorbet, or ice
Optional: luster dust

Halved Version:
2 oz. sugar syrup
2 oz. lime juice
6.5 oz. rum
4.5 oz. brandy
2 oz. peach brandy or peach cordial, or apple brandy
1 bottles sparkling grape juice
Optional: Sherbet, sorbet, or ice
Optional: luster dust

Mix together all ingredients (except sparkling juice and optional ingredients) and chill.

If desired, create an ice ring by putting a small layer of sherbet, sorbet, or water into a Bundt pan and freezing it.

Just before serving, add mixture and sparkling juice to a punch bowl or drink dispenser. If desired, add luster dust. Mix slowly, then float the ice ring or scoops of sherbet/sorbet in the container.