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

Wayne Collins

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Recipe Summary test

Yield:
Makes about 20 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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