1-1/2 cups lemon juice
1 cup superfine sugar
1 fifth cream sherry
2 cups kirsch liqueur
1/2 cup cognac
6 fifths champagne
2 qts ginger ale
Procedure: Stir sugar, lemon juice and sherry; add kirsch. Refrigerate all ingredients overnight. Add to punch bowl preferably in the above order. Refill the punch bowl as necessary with more champagne.
