Champagne Punch a la Creole

Ponche au Vin de Champagne a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Sugar
  • A Pint of Lemon Juice
  • A Quart Bottle of Champagne
  • A Quart of the Best White Wine
  • ¼ Pint of Curacoa
  • 2 Quarts of Seltzer Water
  • ½ of a Grated Pineapple
  • ½ of a Sliced Pineapple
  • 3 Dozen Strawberries
  • A Large Piece of Ice


Take a large punch bowl, and dissolve in it one pound of sugar, one pint of lemon juice, one quart of White Wine, one quart bottle of Champagne, two quarts of Seltzer Water, one-eighth of a pint of Curacoa, and one-half of a grated pineapple. Mix well. Put in a large piece of ice, decorate with strawberries and sliced pineapple, let it cool, and serve in small cup glasses. This quantity will serve twenty-five people.