But let’s say you do want to feature a Champagne punch for your New Year’s festivities. Look no further than this old battle-ax, who shows his delicious mug at Punch Club (and then by extension my friend’s parties) with some frequency. This recipe comes from Art of Drink, who claims it’s “from a recipe in the possession of Major James Foster”. Hence the use of the words “vessel” and “rock salt”. You may choose to ignore that in your quest to produce this punch.

Rocky Mountain Punch
(For a mixed party of twenty)
(From a recipe in the possession of Major James Foster.)

• Take 5 bottles of Champagne (note: of course you can use sparkling wine instead, but use something drier and better quality than Andre for this)
• 1 quart of Jamaica rum.
• 1 pint of Maraschino.
• 6 lemons, sliced.
• Sugar to taste.

(from Major James Foster’s notes) Mix the above ingredients (except the wine) in a large punch-bowl, then place the bowl in some kind of a vessel about the same depth as the size of the bowl, and pack the space between the bowl and the vessel with ice, with a little rock-salt sprinkled over the surface.

When the icing arrangement has been completed, and just before the punch is to be served, add the wine and some slices of orange and lemon. The exterior of the vessel containing the punchbowl may be ornamented in any way that suits the fancy.

In plain speak now, this punch is grand and any way you choose to keep it chilled is fine (though do realize that ice cubes in the punch itself will make it watery).