Bombay Punch

Pro tips

• Juice lemons fresh and strain to avoid pulp; add juice in increments and taste to balance sweetness and citrus acidity.
• Use a single large ice block or frozen ring in the punch bowl—it melts more slowly than cubes and prevents over-dilution.
• Add champagne and carbonated water in the final 10–15 minutes before guests arrive to preserve carbonation and fizz.
• Chill all spirits and champagne thoroughly beforehand; cold ingredients keep the punch at ideal serving temperature longer.

Substitutions

• Dry Sherry → Dry Vermouth (similar body and dryness)
• Mr. Boston Triple Sec → Cointreau or Curaçao (higher quality orange liqueur, adjust sweetness to taste)
• Champagne → Prosecco or Cava (dry sparkling alternative; avoid sweet varieties)

Storage & make-ahead

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.

Equipment

punch bowl · large ice block or mold · citrus juicer · bar spoon or long-handled spoon for stirring

Can you make Bombay Punch ahead of time?

Yes. Mix brandy, sherry, maraschino, and triple sec up to 24 hours ahead. Add champagne and carbonated water just before serving over ice.

How many servings does this recipe make?

This recipe makes approximately 25–30 servings (1.5–2 oz punch per glass), depending on glass size and dilution.

What ratio of lemon juice to punch should I use?

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.

Can you substitute the champagne?

Yes. Use prosecco or another dry sparkling wine at similar volume. Avoid sweet sparkling wine, which will make the punch cloying.

What's the best way to chill this punch?

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.