Imperial Brandy Punch

8 ingredients
3 steps

Ingredients

  • One 1-liter bottle Cognac
  • 1/2 liter amber rum
  • 5 ounces curacao or triple sec
  • 10 ounces fresh lemon juice
  • 6 ounces Raspberry Syrup
  • Two 750-ml bottles chilled Champagne
  • Ice, preferably 1 large block
  • 5 sliced oranges and 1 cubed pineapple, for garnish

Directions

  1. 1
    In a punch bowl, combine the Cognac, rum, curacao, lemon juice and Raspberry Syrup and refrigerate until chilled, about 4 hours.
  2. 2
    Gently stir in the Champagne.
  3. 3
    Add the ice and garnish with the orange slices and pineapple cubes.

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