Whiskey Punch

Prep: 20 min. Greg found the original recipe for this potent punch in a local Episcopal Church cookbook and later learned that it was included as a joke. He tinkered with the proportions, and the punch is now a staple at the party.

Yield: Makes 32 cups

Ingredients

• 2  liters whiskey or bourbon
• 1/2  liter dark rum
• 1 1/4  cups  sugar
• 7  cups  strong-brewed tea
• 3 1/2  cups  fresh lemon juice or 4 (7.5-ounce) bottles frozen lemon juice, thawed
• 2  quarts orange juice

Preparation

Stir together all ingredients in a large crock or food-safe container. Cover mixture, and chill up to 3 days before serving.

Note: For strong-brewed tea, pour 5 cups boiling water over 2 family-size tea bags; cover and steep 5 minutes. Remove tea bags from water, squeezing gently. Add 2 cups cold water.