Recipes > Beverages > Alcoholic Beverages > Punch > Champagne Punch > Champaigne Punch

Champaigne Punch


  • 2 cups sugar
  • 1 quart of water
  • juice of 5 lemons
  • 1 gill brandy
  • 1/2 gill Jamaica rum
  • 1 pint of champaigne
  • white of 1 egg
  • sugar


Make a syrup of the sugar and water and make a lemonade with juice of the lemons. Add the brandy, Jamaica rum and champaigne. Whip white of one egg to a snow and sweeten and beat again. Mix with the punch and freeze like lemon ice, or omit the egg. Mix well and serve from punch bowl with large block of ice floating in the liquid.


Civic League Cook Book (1913).


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