Champagne Punch
1&1/4 cups castor sugar
1&1/4 litres spark[l]ing mineral water
2 measures maraschino
2&1/4 litres champagne
2 measures brandy
2 measures Orange Curacao
Method: Put all ingredients in a large punch bowl containing plenty of ice cubes. Decorate with fruits in season. Serves 15 to 20 people.
Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.84.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."
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