1929 Bombay Punch

September 16, 2010

1 pound white sugar
6 lemons
1 box strawberries
2 lemons sliced
6 oranges sliced
1 pineapple cut into small pieces
16 ounces brandy
16 ounces pale rich sherry
16 ounces sherry
32 ounces Cointreau
1 liter carbonated water
2 bottles champagne

Bruise skins of six lemons in sugar then put sugar in mixing vessel. Add fruit and spirits and stir well. Empty into punch bowl with block of ice. Top with carbonated water and champagne. Serve with fruit in punch glasses.

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