CookEat Recipe
Champagne Punch, Proctor
An iced Champagne punch with orange juice, maraschino, cold English Breakfast tea, brandy and plain soda water.
Method
Steps
Step 1
Use a clean, open 30-quart stainless-steel mixing bowl for the full batch. Wash the oranges and pineapple under running water before cutting; have the plain prepared English Breakfast tea cold and the other drinks ready.
Step 2
Put sufficient clean food-purpose ice in the bowl, leaving room for all the liquid and fruit. Add four large spoonfuls of powdered sugar using the same large spoon, the juice of six oranges, half a pint of maraschino liqueur, one pint of cold plain English Breakfast tea and one pint of brandy.
Step 3
Add three modern 200 mL bottles of plain soda water and six quarts of dry white Champagne. Stir well with a ladle.
Step 4
Peel, core and slice the pineapple, and slice the additional oranges. Ornament the punch with the fruit and serve in Champagne glasses.
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