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Whiskey Punch

Prep time 20 mins
Yield Makes 32 cups
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.


  • 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

How to Make It

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

  2. 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.