Ever since I found a cake stand that doubles as a punch bowl, I’ve been excited to serve wine punch like my mom used to do back in the ’70s. I remember her as fabulous in her polyester pant suit, hair piled high, serving pretty punch in a gorgeous glass bowl at parties my parents sometimes threw. I love this Margarita Wine Punch because it tastes like a margarita, but is made with wine, my favorite drink.
She sent me this recipe so I could have a great punch at my party too; it’s great for Cinco de Mayo, outdoor summer events, or any weekend when you crave a frosty Mexican beverage.
Margarita Wine Punch Recipe – from Sunsest magazine sometime in the late ’70s
In a punch bowl, stir together:
- 3 6-oz. cans thawed frozen concentrate for limeaid
- 1 12-oz. can thawed frozen concentrate for lemonade
- 1 bottle (75 ml.) cold dry white wine, such as Chablis or Chenin Blanc (total of 9 C. wine)
- If desired tint with A DROP OR TWO of green food coloring.
Shortly before serving add an ice ring or ice cubes. This can be mixed in a large bowl and served in a pitcher (or pitchers).
If desired set out a bowl of salt and a bowl of lemon or lime wedges so guests can rub glass rims with citrus wedges and dip in salt before adding punch.
Makes 3 quarts.
I actually doubled the wine in the recipe, as the limeaid is very tart and needed cutting. Very dry wine works best.
Now all I need is a fabulous summer pantsuit.