Punch

• 1 quart rye whiskey
• 1 pint dark rum
• 1/2 pint gin
• 1/2 pint brandy
• 3 ounces Benedictine
• 1 bottle dry red wine
• 2 cups orange juice
• 1 cup lemon juice
• 1 quart strong black tea
• 1 large block ice
• Sugar syrup (optional)
• Twist lemon peel

Combine all ingredients, except sugar syrup and lemon peel, in a large punch bowl with a block of ice. Stir gently and add a little sugar syrup. Decorate with lemon peel twists. Serve in 4-ounce punch glasses.
For a more flavorful punch, make the block of ice from the tea.
Makes about 36 servings Artillery Punch, 28 if the tea is used as ice.