Imperial Brandy Punch

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

20 drinks


  • 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


  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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