Estimated Nutrition (whole recipe, rough)
Counts 3 of 7 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Jamaican Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
| Cognac | not in our table | 0 |
| Champagne | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart orgeat syrup
- 1 pint Cognac
- 1/2 do. Maraschino
- 1/2 do. Jamaican Rum
- 2 bottles chilled champagne
- 2 do. soda water
- 6 ounces sugar
- 4 medium lemons
Directions
1.Thinly peel the lemons, then place the rind in a bowl with the sugar; soak them well for a minute or two in order to extract the flavor from the lemon.
2.Next, squeeze the juice of two lemons into the bowl, add two bottles of soda water and stir well until the sugar is dissolved.
3.Pour in the orgeat syrup and whip the mixture well with a whisk, in order to whiten the composition.
4.Then, add the Cognac, rum and maraschino and strain everything into a punch bowl.
5.Add the champagne just before serving. While adding the champagne, stir the mixture well with a ladle -- this will render the cup creamy and mellow.