Bombay Punch is a classic champagne-forward punch combining brandy, sherry wine, maraschino, curaçao, and fresh lemon juice—designed as a large-batch cocktail for entertaining.
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.
Boston California Brandy
Sherry Wine
Boston Curacao
Carbonated Water
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.
Prepare the punch base (without champagne and carbonated water) up to 4 hours ahead; refrigerate covered and add bubbly components just before serving.
punch bowl · punch ladle · bar jigger or measuring cups
Mix all ingredients except champagne and carbonated water up to 2 hours ahead; add them just before serving to preserve carbonation and chill.
Serve in a punch bowl over ice, or chill all ingredients beforehand and add ice just before guests arrive to keep it cold longer.
This recipe yields approximately 12–16 servings (4 oz drinks) depending on dilution and glassware.
Cognac works for brandy; dry vermouth or dry white wine can replace some sherry, though it will alter the flavor profile slightly.
Yes—fresh lemon juice provides bright acidity essential to balance the sweetness; bottled juice will not deliver the same quality.
