Imperial Brandy Punch

  • SERVINGS: Makes about 20 drinks

This sparkling punch appeared in the 1882 edition of Harry Johnson's New and Improved Bartenders' Manual.

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  1. One 1-liter bottle Cognac
  2. 1/2 liter amber rum
  3. 5 ounces curaçao or triple sec
  4. 10 ounces fresh lemon juice
  5. 6 ounces Raspberry Syrup
  6. Two 750-ml bottles chilled Champagne
  7. Ice, preferably 1 large block
  8. 5 sliced oranges and 1 cubed pineapple, for garnish
  1. In a punch bowl, combine the Cognac, rum, curaçao, lemon juice and Raspberry Syrup and refrigerate until chilled, about 4 hours. Gently stir in the Champagne. Add the ice and garnish with the orange slices and pineapple cubes.