Cape Fear Club Punch - cooking recipe

Ingredients

STOCK
4 quarts Bourbon or 4 quarts rye whiskey
1 quart jamaica rum
1 pint cognac
1 1/2 quarts green tea
1 1/2 pints fresh lemon juice, strained
8 tablespoons sugar
WHEN READY TO SERVE
3 pints sparkling water, up to 2 quarts
2 quarts champagne
2 oranges, sliced
2 lemons, sliced
1 large ice, block

Preparation

Mix together all of the stock ingredients and store the mixture in an airtight container, the longer the better. When ready to serve use a 2 gallon punch bowl with a large block of ice placed inside. To this add the sparkling water as desired, then the champagne. Add the sliced oranges and lemons and serve.