1 bottle Burgundy
1 pound lump sugar
brandy or rum
1 to 3 bottles of Champagne
Pour 1 Bottle Burgundy into a silver punch bowl, lay a screen or metal mesh across the bowl and arrange 1 pound lump sugar on it. Saturate the sugar with warm brandy or rum and flame it. Add brandy or rum with a long-handled silver spoon (do not pour it from the bottle) until all the sugar has run down into the wine. Cool the drink and add 1 to 3 bottles of Champagne to taste. Serve very cold.
Here is a recipe for a Punsch. I got this one from the 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen