Yale punch
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
This retro cocktail from the late 19th century, invented at Yale University, remains popular today, especially since all its ingredients are readily available, unlike many other punches of yesteryear. You'll need pineapple, cognac, champagne, soda water, and sugar. So, get out the punch bowl and invite the crowd to join in the fun!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup pineapple chunks
- 750 ml of cognac
- 1 bottle (750 ml) of champagne
We recommend
Recipes with similar ingredients: champagne, carbonated water, Pineapple, cognac
Cooking the dish according to the recipe:
- In a large punch bowl, combine 1 cup pineapple chunks and 750 ml cognac and let steep for 1-2 hours in the refrigerator.
- Add 2 1/2 cups seltzer water and 1/4 cup superfine sugar, stirring until the sugar is completely dissolved, then add 12-25 oz. of cold semi-dry champagne.
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