Jim Coleman Recipes

Turn of the Century Champagne Punch

For this recipe you will need:

4 cups boiling water
3 tablespoons of good fruit tea
2 tablespoons brandy
6 tablespoons lemon juice
2 cups sugar
1 cup water
2 bottles of champagne, chilled
ice

Brew the tea in the boiling water for 3 minutes. Stir and strain the tea. Add the brandy and lemon juice, and cool the mixture to room temperature. Cook the sugar and water for 5 minutes. Cool and chill. When ready to serve, pour the tea mixture, chilled syrup and champagne over the ice. Stir, and ladle into punch cups.

This recipe makes 25 servings.