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Champagne Punch

A punch made with green tea, lemon juice, peach brandy, rum, sugar, boiling water, champagne, sherry, arrack, and brandy, garnished with orange and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Champagne Punch

Why it works: Champagne and sherry share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 61 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Champagne Punch

Ingredients

Directions

Prepare the tea

  1. Brew the green tea and strain it.

  2. Allow the tea to cool.

Make the punch

  1. In a large bowl, combine the cooled tea, lemon juice, peach brandy, rum, sugar, boiling water, champagne, sherry, arrack, and brandy. Stir well until the sugar dissolves.

  2. Garnish with slices of oranges and lemons on top.

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. Champagne + sherrytop 1% of all pairs
    Smell alikestrong
    Cooked together61 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Rum + champagnetop 2% of all pairs
    Smell alikestrong
    Cooked together137 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Rum + sherrytop 4% of all pairs
    Smell alikestrong
    Cooked together146 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Brandy + rumtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Brandy + champagnetop 5% of all pairs
    Smell alikemoderate
    Cooked together169 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Green tea
Adds tannin for a light bitterness that balances the sweetness.
Sugar
Adds sweetness and helps balance the acidity of the lemon.
Lemons
Provide acidity and fresh citrus flavour.
Champagne
Adds sparkle and a dry, fruity lightness.
Rum
Adds body and warm, sweet flavour to the punch.
Brandy
Adds alcoholic strength and fruity depth.

Swap the lemon

How well each one fits the dish's main ingredients (green tea, peach, brandy, rum, sugar, champagne, sherry):

  1. Vanillafits better
  2. Pineapplefits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against green tea, peach, brandy, rum, sugar, champagne, sherry. 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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