Bombay Punch is a sophisticated, citrus-forward champagne punch that blends brandy, fino sherry, and triple sec with fresh lemon juice and seasonal fruit, designed for serving a crowd.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Stir first six ingredients into large punch bowl.
Add Champagne and soda water and stir.
Add large block of ice.
Garnish with fruit.
in punch cups.
Bombay Punch is best served immediately after assembly; refrigerate any unused chilled base (without champagne/soda water) for up to 24 hours.
punch bowl · punch ladle · large mixing vessel or pitcher
Yes—combine brandy, sherry, lemon juice, simple syrup, maraschino liqueur, and triple sec up to 24 hours ahead. Add chilled champagne and soda water just before serving, then add fresh fruit and ice.
This recipe yields approximately 20–24 servings (4–5 oz per person), making it ideal for medium-sized gatherings.
Citrus slices (lemon, orange), pineapple chunks, berries, and stone fruits are traditional choices that complement the brandy and sherry base.
Fino sherry can be replaced with amontillado; triple sec can be swapped for Cointreau or another orange liqueur. Avoid substituting the brandy or champagne without altering the flavor profile significantly.
Yes—chill the punch bowl, cups, and all ingredients before assembly to keep the punch cold longer and prevent dilution from melting ice.
