Hospitality Punch - cooking recipe

Ingredients

3/4 c. lemon juice
1/2 c. plus 2 Tbsp. brandy
1/3 c. maraschino cherry juice
1/4 c. plus 2 Tbsp. curacao
1/4 c. sugar
4 (25.4 oz.) bottles champagne, chilled
2 (32 oz.) bottles tonic water, chilled

Preparation

Combine lemon juice,
brandy, cherry juice, curacao and sugar, stirring until sugar dissolves.
Pour over ice in punch bowl;
add champagne
and
tonic
water
just\tbefore serving. Yield:\t5 quarts.