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
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.