Champagne punch makes a great alternative to an open bar. It was once a popular party beverage among the white glove set. Set out a punch bowl at your cocktail reception to give your party a personal, vintage touch. White gloves optional.
You can also set out a punch bowl of no-alcohol vintage wedding punch alongside the champagne punch.
This recipe comes from The Complete American-Jewish Cookbook, by Anne London, a copy of which was given to me by my late mother-in-law.
The book’s 652 pages tell you how to prepare just about every item of food on the planet. It was within arm’s reach practically the whole time I lived in Tunisia. Every Tuesday and Thursday I could buy whatever fruits and vegetables were available in the market, all gloriously in season and picked that morning, and I knew that when I got home this book would tell me how to prepare them. Between the fresh-picked produce and the meat from Braham’s kosher butcher shop, we ate well that year.
That calls for a toast:
Recipe: Champagne Punch
Ingredients for Champagne Punch
- 4 ounces brandy
- 4 ounces maraschino
- 4 ounces curacao
- ½ pound fine grain sugar
- 2 quarts champagne
- 1 quart sparkling mineral water
Instructions for Champagne Punch
Stir the sugar with the brandy, maraschino, and curacao to dissolve sugar. Pour over a block of ice in a punch bowl. Add and gently stir in champagne and mineral water just before serving.
Make Ahead Option
Mix the first four ingredients together before guests arrive, and have the champagne and mineral water on hand near the punch bowl to add when you’re ready to serve.
You might also be interested in: No-Alcohol Vintage Wedding Punch
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