Imperial Punch Royale

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I thought this was a really elegant tasting punch. I probably watered it down a bit too much with the sparkling water and the ice. Also, this does not make 12 servings, what are they talking about? 2 cups of prosecco in that? No. If I was to make it again I would just double the whole thing. I would make it again. 

Prep: 30 min total: 24 hrs
Servings: 12
  • 1 3 1/2- to 33/4-pound pineapple, peeled, cored, cut into 1-inch pieces
  • 2 cups brandy
  • 1/2 cup sugar
  • 2 oranges
  • 1/2 cup boiling water
  • 1/2 cup fresh lime juice
  • 1/2 cup tawny Port (such as Quinta do Infantado) (the labels will say "tawny port"
  • 1/4 cup maraschino liqueur (such as Luxardo), or Cherry Heering: I used Kirsch 
  • Large block of ice with orange slices and lime slices
  • 2 cups chilled Prosecco or other sparkling wine (used the whole bottle)
  • 1 cup (or more) chilled sparkling water (optional)
Place pineapple pieces in large bowl. Pour brandy over; cover and let pineapple soak at room temperature at least 10 hours or overnight.

Place sugar in medium metal bowl. Using vegetable peeler, remove peel from oranges in strips (orange part only). Add orange peel to sugar and mash with muddler or handle of wooden spoon until sugar is soft and moist and turns light orange color, about 3 minutes. Add 1/2 cup boiling water and stir until sugar dissolves. Strain mixture, reserving orange syrup. Discard orange peel. (this was a nice touch. If you doubled it, you could actually use the whole amount you make).

Strain pineapple mixture into large bowl, reserving brandy. Discard pineapple (or eat it?). Add 1/4 cup reserved orange syrup, lime juice, Port, and maraschino liqueur to brandy. Cover and chill at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled

Just before serving, transfer punch mixture to punch bowl; add block of ice to bowl. Stir in Prosecco. Add 1 cup (or more) sparkling water, if desired, and serve.

-from Bon Appetit

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