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Hospitality Punch

3/4 cup of lemon juice
1/2 cup plus 2 of  tablespoons brandy
1/3 cup of marachino cherry juice
1/4 cup plus 2 tablespoons of curacao
1/4 cup of sugar
4 (25.4-ounce) bottles champagne chilled
two (32-ounce) bottles of tonic water, chilled
 

Combine first 5 ingredients, stirring until sugar dissolves. Pour over ice in punch bowl; add champagne and tonic water just before serving. Yields 5 quarts.

 

 

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