1950s Recipes + Menus

Gourmet’s Champagne Punch

June 1959
As we wrote at the time, “For the wedding, Champagne carries the day…. A Champagne punch, particularly, has a light sparkling quality that establishes a mood of gay conviviality, ensuring the success of what is surely the most important of events.” Let the record show that Gourmet came out for gay marriages 50 years ago.

Peel, core, and slice 3 small ripe pineapples. Put the slices in a bowl, sprinkle them with 1 pound very fine sugar, and cover the fruit. Let it stand for at least 1 hour. Add 1 pint Cognac, 1 cup lemon juice, 3/4 cup eau de vie de framboise, 1/2 cup peach brandy, and 1/4 cup maraschino liqueur. Blend the mixture gently, cover it, and allow it to ripen overnight. At serving time, pour the mixture over a large block of ice in a punch bowl and slowly add 5 bottles chilled Champagne. Garnish the bowl with raspberries, sprigs of mint, lemons and oranges, thinly sliced, and any other fruits desired. Add a little fruit to each punch cup. Makes approximately 8 1/2 quarts.
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