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Champagne Punch
100 punch-cup
- Difficulty
Easy
Published 1966
Ingredients
12 bottles 3 cups 12
Method
If available, use six half-gallon milk bottles to prepare the punch base. Into each pour two bottles of sauterne, one-half cup of cognac, the juice of two lemons and the juice of one orange. Chill.
When ready to serve, pour the punch base over ice and add two bottles of champagne for each portion of base.
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