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Champagne Punch

A punch made with Apolinaris water, Sautern, citrus juices, green tea, sugar, chartreuse, Angostura bitters, and champagne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Champagne Punch

Why it works: Lemon and orange 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

Prepare

  1. Mix Apolinaris water, Sautern, lemon juice, orange juice, green tea, white sugar, chartreuse, and Angostura bitters in a large bowl.

  2. Chill the mixture in the refrigerator.

Serve

  1. Add champagne just before serving.

  2. Serve in glasses and enjoy.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Orange + champagnetop 13% of all pairs
    Smell alikemoderate
    Cooked together260 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Lemon + champagnetop 13% of all pairs
    Smell alikelow
    Cooked together404 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Orange + green teatop 14% of all pairs
    Smell alikemoderate
    Cooked together46 recipes

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

  5. Green tea + champagnetop 15% of all pairs
    Smell alikemoderate
    Cooked together39 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

White sugar
Adds sweetness that balances the acidity of the citrus juices and the bitters.
Lemons
Provide acidity and bright citrus flavour that cut through the sweetness.
Angostura bitters
Add aromatic depth and a bitter edge that rounds out the punch.
Champagne
Adds bubbles and lightness, which is why it is added just before serving.

The step that matters

Add champagne just before serving. Carbonation escapes quickly from wine and sparkling liquids once opened or stirred vigorously, so adding champagne late keeps the punch fizzy and lively.

Swap the lemon

How well each one fits the dish's main ingredients (orange, green tea, sugar, champagne):

  1. Vanillafits better
  2. Lemonthe original
  3. Pineapplefits about as well
  4. Peachfits less well

Fit is the average pairing score against orange, green tea, sugar, champagne. 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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