Buckner Punch

Ingredients

• One quart bottle of champagne
• One wineglass of brandy
• One wineglass of rum
• One wineglass of arrack
• One wineglass of kirsh
• One wineglass of anisette
• One wineglass of Maraschino
• One wineglass of Curacpa
• Two slices of pineapple
• Two slices of orange
• One glass of pulverized sugar

Directions

1. Mix all ingredients in a large bowl with small quantity of ice. 
2. Fill bowl with large lumps of ice.
3. Let punch stand for three hours before using. 

N.B. - The foregoing concoction would, I think, be the death or destruction of any one who sipped it. I should advise two quarts of water to each quart of punch!

- E.E.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015