This sparkling punch appeared in the 1882 edition of Harry Johnson's New and Improved Bartenders' Manual. Glassware Guide More Party Punch Recipes
How to Make It
Step
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.
