Champagne(샴패인) 1 bottle
Light Rum(라이트 럼) 90 ml
Lime Juice(라임 쥬스) 90 ml
White curacao(화이트 큐라소오) 90 ml
Sugar Syrup(설탕 시럽) 150 ml
Soda Water(소다수) 2 bottle
* 만드는 방식은 크라레트 펀치 Ⅱ와 같다
(최신 양주학원론 각론편 중에서)
Champagne Punch(15인분)
Powder Sugar(파우더 슈거) 250 g
Brandy(브랜디) 1.5 oz
Maraschino(매러스키노) 1.5 oz
Curacao(퀴라소오) 1.5 oz
Champagne(샴페인) 2 bottle
Soda Water(소다 워터) 3 bottle
* 잘게 깬 얼음이 들은 펀치 버디 속에서 슈거를 브랜디와 리큐르로 녹여 완전히 식힌다. 권한기 바로 전에 샴페인 과 소다 워터를 가하고 계절의 과일이나 딸기로 장식항 후 샴페인 글라스에 따라 권한다.
(현대여성의 홈 칵테일 중에서)
Champagne Punch
Champagne(샴페인) 1 bottle
Grand Marnier(그랑 마르니에) 30 ml
Maraschino(마라스키노) 30 ml
Curacao(큐라소) 30 ml
Powder Sugar(설탕가루) 2 tsp
Cubed Ice(얼음덩이) 4 ea
* champagne과 얼음을 제외한 재료를 pitcher or boll에 넣고 섞어서 얼음을 가하고 나서 champagne을 채운다. 그리고 오렌지, 파인, 체리 등으로 장식한다.
(알기쉬운 양주와 칵테일기법 중에서)
Champagne Punch
250 g (8 oz) Caster Sugar
2.25 litres (4 pints) Champagne
1.2 litres (2 pints) Sparkling mineral water
2 measures Brandy
2 measures Maraschino
2 measures Orange Curacao
* Put the ingredients into a large punch bowl containing plenty of ice cubes and stir until the sugar is dissolved.
Add slices of fruits in season.
15 to 20 servings
(COCKTAIL 중에서)
CHAMPAGNE PUNCH
12 lemons
Sugar to taste
16 ounces brandy
8 ounces curacao
16 ounces soda water
Two 750-ml. bottle champagne
Variety of fruit slices
* Prechill all ingredients. Squeeze lemons into container and mix with enough sugar to sweeten.
Pour juice / sugar mix over large bolck / s of ice into punch bowl.
Stir in brandy and curacao.
Just prior to serving, gently stir in soda water and champagne.
Garnish with fruit slices and serve in punch glasses.
* Approximately 30 servings
(THE PERFECT COCKTAIL 중에서)
CHAMPAGNE PUNCH
You don't have to pit the cherries for this punch, because you're going to strain them out later, but if you'd like to blend them up with ice for a daiquiri or an adult smoothie, you must pit them first.
1 quart sweet cherries (fresh or frozen)
1 bottle kirsh (1 pint)
2 bottle champagne (750 milliliters each)
* Crush the cherries lightly with a potato masher or with your hands.
Add the kirsh.
Cover and refrigerate for at least 2 days.
Strain the kirsh through a sieve and discard the cherry pulp and pits.
Place a large block of ice in a medium punch bowl. Add the kirsh, pour in the champagne, and stir.
(THE ULTIMATE PARTY DRINK BOOK 중에서)
Champagne Punch
8 oz. Cognac
8 oz. cherry liqueur
8 oz. triple sec
4 oz. fresh lemon juice
4 oz. simple syrup
2 bottles Champagne
* Pour all chilled ingredients except Champagne into a large punch bowl with a block of ice.
Stir.
Add Champagne.
(Seagram's BARTENDING GUIDE 중에서)
Champagne Punch
16 oz. triple sec
1 bottle (500 ml) rum
8 oz. maraschino liqueur
3 cups chilled pineapple juice, unsweetened
8 oz. club soda
8 oz. ginger ale
4 bottles (750 ml. each) champagne (or sparkling wine)
* 1. In a punch bowl, combine triple sec, rum, maraschino liqueur and pineapple juice
2. Stir
3. Refrigerate for one hour
4. Add a block of ice
5. Add club soda, ginger ale and champagne or sparkling wine
6. Stir again
(THE COMPLETE BARTENDER 중에서)
Champagne Punch
(serves 10-14)
juice of 12 lemons
sugar to sweeten
1/2 cup Maraschino liqueur
1 cup triple sec
2 cups brandy
2 cups chilled club soda
2 fifths chilled champagne
fresh fruit for garnish
* Mix first 5 ingredients in a punch bowl and add a block of ice.
Just bofpre serving pour in soda and champagne.
Garnish with fruit.
(International BARTENDER'S Guide 중에서)