FALL WEDDING PUNCH

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My sweet niece Gina got married a couple weeks ago. She chose a venue that is located near our familiy's Italian homestead. A restaurant that is now open only one night a week to the public, but is available for private parties. "Commelinis", which in my childhood memories, always included the thrill of seeing peacocks, that they kept on the grounds, hoping that they would display their colors. Ginas wedding was beautiful and full of fall color. Cheers my sweet!

BURGANDY PUNCH
2 tbs grated orange peel
1/4 cup boiling water
2 cups domestic burgandy
1/2 cup peach-bourbon
clove studded orange slices
blend orange rind and water, cool and strain into chilled burgandy, and 1/4 cup chilled peach bourbon. Divide evenly into 4 goblets and garnish each with orange slice.
YIELDS:4
to serve as hot toddy, prepare by mixing orange flavored water and burgandy. Heat but do not simmer. Stir in peach bourbon liqueur. Heat 1 minute more. garnish as above.
FOR 24 SERVINGS: blend 1/2 cup grated orange rind in 1 cup boiling water. Proceed as directed for punch or toddy using 1 gallon domestic burgundy wine and 2 cups peach bourbon liqueuer.