Champagne Punch: 1950s Recipes

The punch recipes in this post include champagne plus three or more other ingredients.

• "Boston Club" Punch (ca 1959)

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"Boston Club" Punch

JL Baton Rouge - 1959
Makes 11 gallons

Ingredients
Juice of 9-dozen (84) lemons

4 large fresh pineapples, cut in small chunks, or 8 (No. 2 i.e. 20-oz each) cans pineapple chunks

3.5-LBS sugar (7 cups)

3.5-QTS white wine

3.5-QTS good champagne

8-oz (1 cup) curaçao

10 boxes frozen strawberries (or fresh)

Preparation

Combine lemon juice, pineapple chunks and sugar.

Immediately before serving, add remaining ingredients and pour over large chunks of ice. 

Source: Junior League of Baton Rouge, Inc, River Road Recipes I (Baton Rouge: Junior League of Baton Rouge, 1959), 11.