• 1/2 lb. Powdered Sugar
  • 3 Qts. Claret
  • 2 Qts. Sparkling Water
  • 1/2 Pt. Lemon Juice
  • 1 Glass Curacao

Mix well in punch bowl. Surround bowl with cracked ice. Add slices of fruits in season.

Read Harry Braddock’s notes on Punch.


This recipe originally appeared on page
212
of the 1930 Savoy Cocktail Book