Punch Charentaise

Preparation info
  • About

    5 quarts

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 unpeeled cucumbers, thinly sliced
  • ½ cup sugar
  • Grated rind of 4

Method

  1. Place the cucumber slices in a large punch bowl. Add the sugar, grated lemon rind, orange juice, lemon juice and cognac. Let stand for one hour.

  2. When ready to serve the punch, add a large block of ice, the Cointreau and the champagne.