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Imperial Punch

4 servings

Ingredients

• 1 pcs pineapple, finely sliced
• 1 bottle champagne
• 1 bottle Rhine wine
• 0.5 bottle Arrack
• 1 bottle seltzer water
• 1 l water, boiling
• 375 g sugar
• 1 pcs lemon, grated
• bitter orange zest, fine, optionally (a little)
• 4 pcs oranges
• 4 pcs lemons, juice
• 3 g cinnamon, whole
• 1 pcs vanilla pod, a piece about half a finger long

Instructions

1. Prepare 1 finely sliced pineapple, 1 bottle of champagne, 1 bottle of Rhine wine, ½ bottle of arrack, 1 bottle of seltzer water, 1 liter of boiling water, 250-375 grams of sugar, plus the grated zest of 1 lemon, optionally the fine zest of a small bitter orange, 4 oranges, the juice of 4 lemons, 3 grams of whole cinnamon, and a piece of vanilla pod about half a finger long.
2. Steep the cinnamon and vanilla well in the boiling water, remove them, pour the water into the punch bowl, then add the sugar, lemon juice, peeled oranges cut into eighths, and the pineapple.
3. Once this has cooled, add the Rhine wine, champagne, arrack, and seltzer water.

Modernized from a treasured 19th-century German cookbook.