Champagne PunchAugust 25, 2014
I couldn’t think of a more festive recipe to post in honor of my brother, who garnered two Emmy nominations for directing and producing American Horror Story: Coven. I am beyond proud and thrilled. Salud Alfonso!!! (Tune in, root for him, and click here for a great interview.)
Champagne punch was enjoyed by chic Parisians and, by default, the upper crust in late 19th century and early 20th century America. Punch appears to have been borrowed from India and it was a popular drink in England and some other parts of Europe by the 1600s. The word “punch” comes from the Hindi panch, or “five,” a reference to the five traditional ingredients in punch – lemon, sugar, water, tea or spices and arrack, a distilled alcohol made from sugar cane or palm sugar.
1 1/3 cups lemon juice
1 cup sugar
½ cup Grand Marnier
½ cup Triple Sec
½ cup brandy
½ cup orange juice
2 bottles chilled Champagne or other sparkling wine
orange or lemon slices
Combine the lemon juice, sugar, Grand Marnier, Triple Sec, brandy and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour. Pour into a punch bowl and garnish with orange or lemon slices and serve.
Punch Bowl, porcelain, China, c. 1765, LACMA