Cardinal Punch Cocktail
500g (1 lb) caster sugar
2.25 litres (4 pints) sparkling mineral water
2.25 litres (4 pints) Claret
600 ml (1 pint) brandy
600ml (1 pint) rum
600ml (1 pint) sparkling white wine
2 measures Italian vermouth
Dissolve the sugar in the mineral water, then pour into a large punch bowl
containing a large quantity of ice.
Add the remaining ingredients and stir gently.
Keep the punch bowl packed with ice.
25 to 30 servings.