Charleston Reception Punch–With and Without Spirits

Max, I can just see Paris Hilton with a bunch of bottles making up your Champagne Punch. Pop a cork here, pour a bottle there, and certainly sampling for quality control as she goes.

Here is the punch we used for Rachel’s wedding reception. How odd. It was also from an old Charleston, South Carolina cookbook. We made one bowl “With Spirits” and another “Without Spirits” to use the old fashioned terms that ladies once used for booze. Frankly, my dear, there is not much difference in taste. Of course, we added a bit of food coloring to match the bridesmaid’s dresses.

Charleston, South Carolina Reception Punch–With and Without Spirits For 100 Servings:

1 quart of frozen orange juice
3 quarts ice water
1 (6 ounce) can frozen lemon juice, or juice of 18 lemons
2 (No. 5) cans pineapple juice
4 quarts ginger ale
2 cups sugar, dissolved in 2 cups of water

Mix the orange juice, ice water, lemon juice, and pineapple juice. Taste and add the sugar water if you want a sweeter punch.

When ready to serve pour half of the mixture over a lump if ice in a large punch bowl and then pour over 2 quarts of the ginger ale. Replenish as necessary.

If, to use an old Charleston phrase, you wish a punch “with spirits”, omit the sugar and substitute alcoholic beverages for the pineapple juice, about 4 quarts worth.

Makes 100 servings.

Now in old Charleston this would have made 100 servings, but with our friend Paris, someway I think you would have to cut that down considerably. She doesn’t strike me as the type to pour tiny cups of punch