Champagne Punch
- 1 cup water
- 2 cups sugar
- 1 quart champagne
- 4 Tbsps brandy
- 2 Tbsps rum
- 2 Tbsps Orange Curacao
- Juice of 2 lemons
- 2 cups tea infusion
- 1 quart soda water
Make a syrup by boiling sugar and water for approximately ten minutes (be patient, you rascal). Add brandy, rum, Curacao, 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 and champagne thoroughly chilled. This makes 3 quarts of punch.
Submitted by May 31, 2009
15 min
30 min
45 min