Vintage Punch

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Preparation info

  • About

    2 quarts

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 bottle champagne
  • 1 jigger cognac
  • 2 jiggers sherry
  • 3 dashes of Curaçao
  • 3 dashes of maraschino
  • 2 teaspoons confectioners’ sugar
  • 1 slice of fresh pineapple, cubed
  • ½ orange, sliced, with skin and membrane removed
  • 2 slices of fresh pear
  • Berries
  • Sprigs of mint for garnish

Method

Mix all ingredients except the mint in a large pitcher with ice. Garnish with mint sprigs and serve immediately, in champagne goblets.

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