Champagne Punch

Name: Champagne Punch (Ponche au Vin de Champagne)
Cuisine: United States
Ingredients: 2 Quarts of Seltzer Water; A Pound of Sugar; A Large Piece of Ice; ¾ Pint of Brandy; A Quart of Rhine Wine; A Pint of Lemon Juice; A Quart Bottle of Champagne; ½ Pint of Curacoa

Ponche au Vin de Champagne

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A Quart Bottle of Champagne
A Pint of Lemon Juice
A Quart

Americas
United States
Gluten-free
New Orleans
Drinks
Vegan
Raw

Method

Take a large punch bowl and dissolve in it JL the above quantities of sugar, lemon juice, Rhine Wine, Champagne, Seltzer Water and Curacoa. Mix well, and set to cool and serve in small punch glasses. The above quantity will serve twenty-five persons. Reduce or increase the quantity of ingredients in proportion according to the number of persons to be served.

The above punch may be serve