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A period dish

Madeira Punch

Madeira, brandy, sugar, and citrus mixed into a bowl for the long toasts of a founding-era dinner.

Serves 12

Madeira was the favorite wine of the American gentry, and punch made from it was the standard drink at dinners and celebrations. A bowl was set out before the meal and replenished as the toasts went round.

Ingredients

Produce

  • 3 lemons

Pantry / Durable

  • 1/2 cup sugar

Spices & Seasoning

  • 1/2 tsp nutmeg

Other

  • 1 bottle madeira
  • 1 cup brandy
  • 1 cup water

Method

  1. Dissolve the sugar in a little water in a large bowl.

  2. Add the lemon juice and the strips of peel.

  3. Pour in the madeira and brandy and stir well.

  4. Add more water or ice to taste and grate nutmeg over the top.

  5. Ladle into glasses and serve.

Served at

A dinner during the Convention · Philadelphia, Pennsylvania

Publius at table · New York, New York

The farewell dinner · Philadelphia, Pennsylvania

A dinner at Monticello · Monticello, Virginia