Bombay Punch

Name: Bombay Punch (Classic Brandy & Champagne Cocktail)
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1 qt Old Mr. Boston Five Star Brandy; 1 qt Sherry Wine; 1/4 pt Maraschino; 1/4 pt Curacao; 4 qt Champagne; 2 qt Carbonated Water

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.

🏷️Equipment: punch cup

Total

5 min

Servings

4

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide

Ingredients

1 qt Old Mr. Boston Five Star Brandy
1 qt Sherry Wine

1/4 pt Maraschino

1/4 pt Curacao

4 qt Champagne

2 qt Carbonated Water

6 Ingredients

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Instructions

1
Juice of 1 Dozen Lemons
2
Add enough powdered sugar to sweeten.
3
Place large block of ice in punch bowl and stir.
4
Then add above ingredients.
5
Some prefer to add the strained contents of a pot of tea.
6
Stir well and decorate with fruits in season.
7
Serve in 4 oz.
8
Punch glasses.

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Tips & Notes

Pro tips

Add champagne and carbonated water only just before serving to preserve fizz and effervescence.
Chill all ingredients, glasses, and the punch bowl beforehand to avoid dilution from rapid ice melting.
Use a large block of ice or frozen ring mold instead of cubes to slow dilution over a 2–3 hour service window.
Taste the base (brandy, sherry, maraschino, curaçao) before adding carbonation and adjust sweetness or citrus balance as needed.

Substitutions

Old Mr. Boston Five Star Brandy → Cognac or other premium brandy (maintains flavor profile)
Sherry Wine → Dry vermouth (drier result; reduce slightly) or Madeira (richer, nuttier)
Champagne → Prosecco or Spanish Cava (lower cost; slightly less complex)
Carbonated Water → Sparkling wine or additional champagne (richer, less neutral)

Storage & make-ahead

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.

Equipment

large punch bowl · large-format ice block or ring mold · punch ladle · punch glasses or cups

Common Questions

How much does this Bombay Punch recipe yield?

This recipe makes approximately 3 gallons (48 servings of 2 oz each), making it suitable for large parties and events.

Can I make Bombay Punch ahead of time?

Prepare the brandy, sherry, maraschino, and curaçao base hours ahead, then add champagne and carbonated water just before serving to maintain carbonation.

What temperature should Bombay Punch be served at?

Serve chilled over ice or add ice to the punch bowl. Pre-chill all spirits and champagne for best results.

Can I substitute the brandy in this recipe?

Cognac is the closest substitute; other brandies work but may alter flavor. Avoid replacing with whiskey or rum, as they change the profile significantly.

What is curaçao and is it essential?

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.