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Champagne Punch

A chilled fruit punch made with champagne, white wine, water, citrus juice, pineapple, oranges, and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Champagne Punch

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Champagne Punch

Ingredients

Directions

  1. In a punch bowl, combine the champagne, white wine, and water.

  2. Sweeten to taste.

  3. Add the juice of the oranges and lemons.

  4. Stir in the sliced pineapple and sliced oranges.

  5. Add a large lump of ice and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Champagne + white winetop 2% of all pairs
    Smell alikestrong
    Cooked together96 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Orange + pineappletop 6% of all pairs
    Smell alikemoderate
    Cooked together1,664 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Champagne + pineappletop 6% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Champagne
Provides bubbles and a light, lively sparkle to the punch.
White wine
Adds body and a light fruity flavour that dilutes the champagne's intensity.
Oranges
Their juice adds acidity and fresh citrus aroma that balance sweetness.
Lemons
Their juice adds sharp acidity that brightens the punch and balances sweetness.

The step that matters

Add a large lump of ice and serve. A large lump of ice melts more slowly than small cubes, so it chills the punch with less dilution. Pouring the punch before it is well chilled can lose carbonation quickly, so the champagne is best kept cold.

Swap the lemon

How well each one fits the dish's main ingredients (champagne, white wine, orange, pineapple):

  1. Strawberryfits better
  2. Mangofits better
  3. Applefits better
  4. Lemonthe original

Fit is the average pairing score against champagne, white wine, orange, pineapple. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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