Champagne Punch a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take a large punch bowl, and dissolve in it one pound of sugar, one pint of lemon juice, one quart of White Wine, one quart bottle of Champagne, two quarts of S
Ingredients
- A Pound of Sugar
- A Pint of Lemon Juice
- A Quart Bottle of Champagne
- A Quart of the Best White Wine
- ¼ Pint of Curacoa
- 2 Quarts of Seltzer Water
- ½ of a Grated Pineapple
- ½ of a Sliced Pineapple
- 3 Dozen Strawberries
- A Large Piece of Ice
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