Champagne Punch
A dish with sugar and california champagne at the center.
contains alcohol
Ingredients
US
Metric
- 240 ml water
- 470 ml sugar
- 950 ml California champagne
- 59 ml brandy
- 30 ml Medford rum
- 30 ml Orange Curaçoa
- Juice 2 lemons
- 470 ml tea infusion
- Ice
- 950 ml soda water
Steps
- Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curaçoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving add soda water.
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States