Champagne and juice punch
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Step-by-step recipe with photos - champagne punch with lemon and cherry juice.
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 can (550 g) of canned crushed pineapple in heavy syrup
- 1 cup fresh lemon juice
- 1 cup cherry juice
- 1 cup dark rum
- 1/2 cup cognac
- 1 bottle (750 ml) of chilled Brut Champagne
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Recipes with similar ingredients: Pineapple, lemon juice, cherry juice, rum, cognac, champagne
Cooking the dish according to the recipe:
- In a large punch bowl or pitcher, combine the pineapple, lemon juice, cherry juice, rum, and cognac. Chill for 30 minutes. Add the champagne to the punch just before serving.
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