Bombay Punch is a sophisticated large-batch cocktail combining brandy, dry sherry, triple sec, and champagne with fresh lemon juice and club soda. This elegant punch serves multiple guests and balances spirit-forward depth with bright citrus and effervescence.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party Guide
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Add enough powdered sugar to sweeten lemon juice.
Pour over a large block of ice in punch bowl and stir.
Then add remaining ingredients.
Stir well and decorate with fruits in season.
Serve in punch cups.
Makes 60 servings.
Bombay Punch is best served immediately after preparation. Store unused pre-mixed base (without champagne or soda) in the refrigerator for up to 24 hours; add carbonated components fresh at service.
punch bowl · bar spoon or long stirrer
Prepare all ingredients except champagne and club soda up to 4 hours ahead. Add chilled champagne and soda immediately before serving to preserve carbonation.
Yes. Divide all ingredients by 4 for a single serving or by 2 for a small gathering. Maintain the same ratios for consistent flavor.
Use a dry champagne or other dry sparkling wine. Avoid extra-dry (brut nature) varieties as they may taste too austere when mixed.
Yes. Chill all components beforehand and serve over ice or in a chilled punch bowl to maintain cold temperature throughout service.
