American
Champagne Punch
A historical drink recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1 cup Water
- 2 cups Sugar
- 1 quart California Champagne
- 4 tablespoons Brandy
- 2 tablespoons Medford Rum
- 2 tablespoons Orange Curaçoa
- 2 Lemons Juice
- 2 cups Tea Infusion
- As needed Ice
- 1 quart Soda Water
Make it
Method
- 1
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 & rights
Where this recipe comes from
Champagne Punch, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.