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Craig Claiborne

Punch Bordelaise

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Preparation info
  • About

    2½ quarts

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 bottle Lillet apéritif
  • 3 bottles dry champagne
  • Peel of 3

Method

Pour the Lillet and the champagne over ice and garnish with twists of orange peel or orange slices. Serve immediately.

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