Name: Punch Charentaise
Yield: About 5 quarts
Cuisine: United States
Ingredients: Grated rind of 4 lemons; ½ cup sugar; 2 unpeeled cucumbers, thinly sliced; 2 cups orange juice; ½ cup lemon juice; 2 cups Cointreau; 4 bottles dry champagne; 2 bottles cognac

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

Americas
United States
Vegan
Gluten-free
Drinks
New York

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of