This is Dale DeGroff’s modern take on the classic Champagne Punch. Served during his tenure at New York’s renowned Rainbow Room. It combines its Cognac base with muddled fresh citrus fruits (pineapple, lemon, orange, and grapefruit), maraschino liqueur and Bénédictine, all topped off with Champagne. It’s a thoroughly festive punch recipe, built to serve a party (a whopping total of 30-40 servings).
Ingredients
1 cups
MARASCHINO LIQUEUR
2 cups
HERBAL LIQUEUR, Bénédictine
3 cups
COGNAC, VSOP or XO
6 bottle
CHAMPAGNE, Chilled
4 cups
SODA WATER
1 whole
PINEAPPLE, Peeled and sliced into rings
6 whole
ORANGE, Cut into slices
2 whole
GRAPEFRUIT, Cut into slices
2 whole
LEMON, Cut into slices
1 cups
SUGAR
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