Champagne Punch from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take a large punch bowl and dissolve in it JL the above quantities of sugar, lemon juice, Rhine Wine, Champagne, Seltzer Water and Curacoa. Mix well, and set to cool and serve in small punch glasse...
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Cooking tools:
- Punch bowl
- Punch glass
- Spoon
Ingredients
- A Quart Bottle of Champagne
- A Pint of Lemon Juice
- A Quart of Rhine Wine
- ¾ Pint of Brandy
- ½ Pint of Curacoa
- 2 Quarts of Seltzer Water
- A Pound of Sugar
- A Large Piece of Ice
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