Champagne Punch Cocktail Recipe
This is Dale DeGroff's modern take on the classic Champagne Punch. Served during his tenure at New York's renowned Rainbow Room. It combines its Cognac base
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 1 cup MARASCHINO LIQUEUR
- 2 cups HERBAL LIQUEUR, Bénédictine
- 3 cups COGNAC, VSOP or XO
- 6 bottles CHAMPAGNE, Chilled
- 4 cups SODA WATER
- 1 whole PINEAPPLE, Peeled and sliced into rings
- 6 whole ORANGE, Cut into slices
- 2 whole GRAPEFRUIT, Cut into slices
- 2 whole LEMON, Cut into slices
- 1 cup SUGAR
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