Bombay Punch is an elegant brandy-based punch combining Five Star Brandy, Dry Sherry, Champagne, and fresh lemon juice—designed for large celebrations and batch serving.
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Juice 12 lemons.
Add enough powdered sugar to sweeten.
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 glasses.
Prepare the brandy, sherry, maraschino, and triple sec base up to 24 hours ahead in a covered container; add champagne and carbonated water only just before serving.
punch bowl · large ice block or mold · citrus juicer · bar spoon or long-handled spoon for stirring
Yes. Mix brandy, sherry, maraschino, and triple sec up to 24 hours ahead. Add champagne and carbonated water just before serving over ice.
This recipe makes approximately 25–30 servings (1.5–2 oz punch per glass), depending on glass size and dilution.
Juice the dozen lemons and add gradually to taste—typically 1–2 cups total. Taste as you go; lemon brightness should balance the sweetness without overpowering.
Yes. Use prosecco or another dry sparkling wine at similar volume. Avoid sweet sparkling wine, which will make the punch cloying.
Chill spirits and champagne separately beforehand. Add champagne and carbonated water just before service, and use a large block of ice (rather than cubes) to minimize dilution.
