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, and in this case it balances the all-white ingredients.
1 quart (4 cups) tequila
4 750-ml. (about 13 cups) bottles sauterne
1 750-ml. (about 3 1/4 cups) bottle champagne
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.
Add fruit, if desired, or float an ice mold. Makes 40 servings or more.
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.