Imperial Brandy Punch

Name: Imperial Brandy Punch
Yield: Makes about 20 drinks
Ingredients: 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

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

By Wayne Collins

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Yield:

Makes about 20 drinks

Ingredients

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

Directions

Step 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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Imperial Brandy Punch

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Imperial Brandy Punch

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Recipe Summary test

Ingredients

Directions

Reviews

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