Should old acquaintance be forgot? This party-perfect punch recipe plucked from a dusty old copy of Bartender’s Guide by Trader Vic from 1947 comes to mind. Empire City Punch Serves 50 2 oz. maraschino liqueur 2 oz. Curacao liqueur 2 oz. Benedictine liqueur 1 qt. Jamaican rum 1 bottle cognac 4 bottles Tokay wine 2 bottles Madeira wine 4 bottles claret 4 lemons 2 oranges ½ pound sugar cubes 2 bottles club soda Large block of ice 1 pineapple, diced 12 oranges, thinly sliced 1 box strawberries, sliced 6 bottles champagne, chilled 1. Mix together all liquids except champagne and club soda and chill. 2. Rub the lemons and oranges with cubes of sugar until all color has been absorbed by the sugar. Dissolve sugar in a punch bowl with club soda. 3. Add ice, fruit, and liquid mixture. 4. Just before guests arrive, add chilled champagne. Serve in punch glasses or champagne goblets. And we’ll take a cup of kindness yet for auld lang syne.