Jerry Thomas' Champagne Punch | Midwest Living
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Jerry Thomas' Champagne Punch

Jerry Thomas' Champagne Punch

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  • Makes: 5 servings
  • Yield: 3 1/2 cups punch
  • Hands On 10 mins
  • Total Time 10 mins

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At her bar Myrtle's Punch House in Cincinnati, Molly Wellman serves a mix of new and historical punches. Dating to the 1800s, this recipe is easy, breezy, pink and fruity--and still completely sophisticated.

Ingredients

  • 1/4-1/3 cup sugar
  • 1 lemon, juiced (3 to 4 tablespoons)
  • 1 bottle Champagne, chilled
  • 1/4 cup raspberry syrup or grenadine
  • 1 orange, thinly sliced, plus extra for garnish if desired
  • 3 slices of pineapple

Directions

  1. In a punch bowl, dissolve sugar in the lemon juice. Add the chilled champagne, the raspberry syrup and the orange and pineapple slices. Stir, add extra-large ice cubes if desired, then serve immediately, garnishing cups with additional fruit if desired.

Tip

  • Shopping Tip Raspberry beverage syrup is available in the coffee aisle. (Torani is one common brand.) You can also make your own or substitute grenadine.

Nutrition Facts

(Jerry Thomas' Champagne Punch)

Servings Per Recipe 5, sodium (mg) 5, Potassium (mg) 90, calcium (mg) 15, iron (mg) 0, sugar (g) 24, pro. (g) 1, cal. (kcal) 220, vit. A (IU) 73, Fat, total (g) 0, vit. C (mg) 30, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 33, Niacin (mg) 0, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 14, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1

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