Champagne Punch - Jerry Thomas 1862

Ingredients:

• 2oz Demerara sugar
• 1oz Lemon juice
• 3oz Strawberry or Raspberry Syrup* (original recipe calls for 2oz)
• 1 Bottle of Brut style Champagne
• 1/4 of a Pineapple - sliced
• 1 Orange - sliced
• 2x 250g Strawberries or Raspberries

Instructions:

1. Add Champagne to a well chilled punch bowl
2. Dissolve sugar in the lemon juice and add to bowl
3. Add Strawberry/Raspberry syrup and gently stir, tasting and adjusting as desired.
4. Add fruit and serve 

*Berry Syrup

• Take 250g of berries and 2:1 simple syrup (2 parts water, 1 part sugar) made from demerara sugar (if possible) and poor over the berries until covered. 
• Cover container and leave to macerate for a few hours or overnight 
• Break up berries and strain though a sieve or cheese cloth, squeezing so as much liquid as possible is retained.

This was really nice but very acidic. The raspberry flavor came through well after I added a bit more than the original recipe called for. Serve with cake forks if you have them as you're left with a cup full of liquor-infused fruit when you finish the liquid. 

Source: Punch: The Delights (and Dangers) of the Flowing Bowl