Bombay Punch

Name: Bombay Punch Cocktail Recipe
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 12 Juice of a Lemon; Powdered Sugar; 32 oz Brandy; 32 oz Dry Sherry; 1/2 C Maraschino; 1/2 C Triple Sec; 4 btl 750 ml. bottle chilled champagne; 64 oz Chilled Club Soda

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.

🏷️Equipment: punch cup

Total

5 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party Guide

Ingredients

12 Juice of a Lemon
Powdered Sugar

32 oz Brandy

32 oz Dry Sherry

1/2 C Maraschino

1/2 C Triple Sec

4 btl 750 ml. bottle chilled champagne

64 oz Chilled Club Soda

8 Ingredients

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Instructions

1
Add enough powdered sugar to sweeten lemon juice.
2
Pour over a large block of ice in punch bowl and stir.
3
Then add remaining ingredients.
4
Stir well and decorate with fruits in season.
5
Serve in punch cups.
6
Makes 60 servings.

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Tips & Notes

Pro tips

Chill all bottles and glasses for at least 2 hours before mixing to prevent dilution and maintain optimal serving temperature.
Add champagne and club soda last and gently stir to avoid over-carbonation loss.
Use fresh-squeezed lemon juice rather than bottled for brighter flavor and better integration with spirits.
Dissolve powdered sugar completely in lemon juice before adding to the punch base to ensure even sweetness distribution.

Substitutions

Dry Sherry → Dry Vermouth (lighter, herbaceous alternative)
Triple Sec → Cointreau or Curaçao (similar orange liqueur profiles)
Champagne → Prosecco or Cava (budget-friendly sparkling wine)
Club Soda → Ginger Ale (adds spice and sweetness)

Storage & make-ahead

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.

Equipment

punch bowl · bar spoon or long stirrer

Common Questions

How far in advance can I make Bombay Punch?

Prepare all ingredients except champagne and club soda up to 4 hours ahead. Add chilled champagne and soda immediately before serving to preserve carbonation.