This Burgundy wine punch combines dry red wine with fresh lemon and orange juice and a touch of powdered sugar, creating a refreshing, balanced cocktail with bright citrus notes.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Shake with ice and strain into highball glass.
Add two ice cubes, fill with burgundy, and stir well.
Decorate with fruits.
Store leftover punch in a sealed bottle in the refrigerator for up to 2 days; serve chilled.
Yes. Mix the lemon juice, orange juice, and powdered sugar in advance; add the wine just before serving to preserve its character and prevent oxidation.
A dry, lighter-bodied red Burgundy (Pinot Noir-based) works well. Avoid overly tannic or expensive bottles, as the citrus and sugar will mask subtle flavors.
Taste after stirring and add powdered sugar gradually. Start with 1 tsp and increase to suit your preference, as citrus acidity varies by fruit.
Yes. Multiply all ingredients proportionally. For 8–10 servings, use 1 bottle (750 mL) Burgundy, juice of 2 lemons and 2 oranges, and 4 tsp powdered sugar.
Yes. Chill the wine, juices, and glasses beforehand, or add ice cubes at serving time—avoid diluting by pre-chilling rather than adding ice.
