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La Belle Cuisine


Margaret’s Quick Sangria

Two 12-ounce cans frozen pink lemonade concentrate,
thawed and undiluted
One 33.8-ounce-bottle good-quality rosé wine, chilled
One 33.8-ounce bottle good-quality Burgundy, chilled
Juice of 2 limes

Mix well. Slowly stir in
Two 33.8-ounce bottles club soda, chilled

Garnish with
1 thinly-sliced lemon
1 thinly-sliced lime
1 thinly-sliced orange

Serve over ice. Makes about 5 quarts.


The source for the following recipes is

Fannie Farmer Cookbook
by Marion Cunningham, Thirteenth Edition,
1990, Alfred A. Knopf, Inc.


Creole Champagne Punch

(8 1/2 quarts)

2 cups sugar
2 fifths dry white wine
1 pint Curaçao
1 pineapple
4 quarts soda water
2 fifths Champagne
1 quart strawberries

Stir the sugar into the wine and Curaçao until completely dissolved. Shred half the pineapple by cutting it into quarters, removing the core, and either putting peeled pieces in a food processor or scraping unpeeled quarters
against the large holes of a grater. Peel the other half and cut into slices.
Add the grated pineapple to the wine mixture and pour over a large block
of ice in a punch bowl.
Just before serving, add the soda water and Champagne and float the
pieces of pineapple and the strawberries, hulled and halved if they are
large, on top.


Fish House Punch

(4 quarts)

“Fish House is the informal name of The State in Schuylkill, the oldest
men’s club in America, and this is the authentic recipe for its much-
esteemed and highly potent punch. For a milder version, more suitable
for a wedding reception or a holiday bowl, try the variation, but if you
want the real thing, this is it.”

2 cups sugar
1 quart lemon or lime juice,
or a combination
2 cups water
2 fifths dark rum
1 fifth Cognac
2 – 3 ounces peach brandy

Dissolve the sugar in the citrus juice and water. Mix in the rest of the ingredients and “brew” by letting it sit 2 hours to exchange flavors.
Pour over a block of ice in a punch bowl and serve.

Milder Fish House Punch: Dissolve the sugar in 2 cups water and
2 cups citrus juice. Use only 1 fifth rum and add 3 1/2 cups tea and
3 quarts ginger ale to the mixture.


Regent Punch

(5 1/2 quarts)

1 quart rye whiskey
1 quart rum
1 quart strong tea
3/4 cup lemon juice
1 1/2 cups orange juice
1 fifth Champagne
1 quart soda water

Mix together the rye, rum, tea, and the fruit juices and pour over a
large block of ice in a punch bowl. Just before serving add the
Champagne and soda water.

Featured Archive Recipes:
More Sangria
Champagne Collection
Classic Cocktail Collection
Martini "Magic"
New Orleans Libations
More New Orleans Libations

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