This is the classic Tequila Punch recipe, with or without the melon balls. Its claim to fame is an intriguing combination of tequila, champagne and sauterne, and, of course, fruit. I've never been crazy about fruit floating aimlessly in punch, but I have to admit it is delicious.
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Tequila Punch
1 quart (4 cups) tequila4 750-ml. (about 13 cups) bottles sauterne
1 750-ml. (about 3 1/4 cups) bottle champagne
Simple syrup*
8 cups fresh melon balls or cubes and/or a Lime Ice Mold
Chill all ingredients well before mixing.
Pour all ingredients but the fruit into a large punch bowl and sweeten to taste with simple syrup.
- *Simple syrup: Heat equal parts sugar and water to boiling in a small saucepan. Reduce heat and continue cooking for just a minute or two. Cool.
Traditionally, Tequila Punch calls for fresh fruit; here's another suggestion both practical and pleasing to the eye...
Lime Ice Mold:
Fill a round mold with about 1/2" of distilled water.
Slice 4 or 5 limes and arrange the slices around the edge of the mold, overlapping them. Place one slice in the center.
Cover the mold with plastic wrap and freeze.
Add another 2 inches of distilled water and freeze again.
Invert the ice mold and float it in the punch bowl. Add a few extra slices of lime, if desired.
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