Champagne Punch

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

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
Drinks
Vegan
Raw
New Orleans
Gluten-free

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