Champagne Punch Recipe
The Champagne Punch is a vintage punch recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
For three persons, 1 Quart bottle of Wine, 1 orange cut in small slices, ¼ pound of sugar, 1 wine glass of orgeat syrup, 2 tablespoonsful of lemon juice; stir, and serve in champagne glasses, ornament each glass with 1 slice of pineapple and berries in season.
Modern Recipe
Ingredients
- 1 bottle (750 ml) champagne
- 1 orange, sliced
- 4 oz (115 g) sugar
- 2 oz (60 ml) orgeat syrup
- 2 tablespoons (30 ml) lemon juice
- Pineapple slices and seasonal berries
Instructions
Stir all ingredients together and serve in champagne glasses. Garnish each glass with a slice of pineapple and seasonal berries.
