Recipes Imperial Brandy Punch Be the first to rate & review! This sparkling punch appeared in the 1882 edition of Harry Johnson's New and Improved Bartenders' Manual. More Party Punch Recipes By Wayne Collins Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 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 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. Rate it Print