Champagne Punch
From The Landmarks club cook book, 1903
Serves 30
The above, including melted ice and champagne, will make nearly three gallons of punch.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 131. The excerpt below is the record exactly as published.
CHAMPAGNE PUNCH. Used on New Year’s Day in New York in the early sixties by an old New York beau. Half gallon old Jamaica rum, half gallon old Santa Cruz rum. The above proportions may be varied according to taste, one gallon of rum, however, being required. One gallon water, one small cup (demi tasse) of green tea, very strong drawn and strained, for above quan- tity of rum; juice of six lemons
Cook this with the app: pantry check, scaling, and the assistant.