Yield 25 Servings
1 qt strong black tea
1 qt rye whiskey
1 bottle red wine (26oz)
1 pt jamaica rum
1/2 pt brandy
1 jigger benedictine
1 pt orange juice
1/2 pt lemon juice
Combine all the ingredients in a large punch bowl with a block of ice. If found too dry, sugar syrup may be added. Decorate with twists of lemon peel. Makes 25-30 cups.
