Serves about 18
1 750-ml bottle Alizé Red Passion liqueur, chilled
1 750-ml bottle Cognac, chilled
1/2 cup Cointreau liqueur (or Grand Marnier), chilled
1 cup lemon juice, chilled
2 750-ml bottles of Champagne, or other sparkling white wine, chilled
Slice the lemons into wheels and lay them flat in a container, placing wax paper in between the layers so they don't stick to each other. Freeze the lemon wheels. Pour the Alizé, Cognac, Cointreau, and lemon juice into a large punch bowl and stir. Top with the Champagne, gently stir, then add the frozen lemon wheels to keep the punch chilled.
A Guide to Mixing and Mingling
by Allana Baroni
$16.95, ISBN: 1-4000-4646-7 Clarkson Potter / Publishers
Recipe reprinted by permission.
Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created March 2004
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