Bombay Punch is a classic sparkling punch combining brandy, sherry, maraschino liqueur, curaçao, and champagne with carbonated water. It's designed for serving large groups and delivers a balanced, aromatic flavor profile ideal for formal occasions.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Juice of 1 Dozen Lemons
Add enough powdered sugar to sweeten.
Place large block of ice in punch bowl and stir.
Then add above ingredients.
Some prefer to add the strained contents of a pot of tea.
Stir well and decorate with fruits in season.
Serve in 4 oz.
Punch glasses.
Store the mixed base (brandy, sherry, maraschino, curaçao) in a sealed container in a cool place for up to 2 weeks; add champagne and carbonated water immediately before serving.
large punch bowl · large-format ice block or ring mold · punch ladle · punch glasses or cups
This recipe makes approximately 3 gallons (48 servings of 2 oz each), making it suitable for large parties and events.
Prepare the brandy, sherry, maraschino, and curaçao base hours ahead, then add champagne and carbonated water just before serving to maintain carbonation.
Serve chilled over ice or add ice to the punch bowl. Pre-chill all spirits and champagne for best results.
Cognac is the closest substitute; other brandies work but may alter flavor. Avoid replacing with whiskey or rum, as they change the profile significantly.
Curaçao is a citrus-flavored liqueur from the Caribbean. It adds complexity; omit it only if unavailable, though it will slightly reduce sweetness and citrus notes.
