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Champagne & Citrus Punch
- For approx.
20
glasses - Difficulty
Easy
Published 2011
Ingredients
100 g 4 oz ½ cup 100
Method
Make sugar syrup with the sugar and water by heating it in a saucepan and slightly reducing it. Leave to fully cool. Combine with the juices and cognac. Place in the refrigerator until ice-cold. Before serving pour into a large bowl (or a dash into a glass), add a lot of mint leaves and pour plenty of champagne over it.
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