Imperial Brandy Punch

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

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  • Servings: Makes about 20 drinks

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  • One 1-liter bottle Cognac
  • 1/2 liter amber rum
  • 5 ounces curaçao or triple sec
  • 10 ounces fresh lemon juice
  • 6 ounces Raspberry Syrup
  • Two 750-ml bottles chilled Champagne
  • Ice, preferably 1 large block
  • 5 sliced oranges and 1 cubed pineapple, for garnish

How to make this recipe

  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.

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459811 recipes/imperial-brandy-punch-cocktails-2010 2013-12-06T23:32:56+00:00 Wayne Collins cocktail-party|holiday-open-house|british|cocktails|20-for-a-crowd|make-ahead brandy punch,punch recipe,wayne collins,sparkling punch,party punch recipes,imperial-brandy-punch-cocktails-2010 459811

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