Bombay Punch

Name: Bombay Punch (Classic Brandy & Champagne Cocktail)
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1 dz Lemon Juice; 1 qt Cognac or Old Mr. Boston Five Star Brandy; 1 qt Sherry Wine; 1/4 Part(s) Maraschino; 1/4 Part(s) Curacao; 4 qt Champagne; 2 qt Carbonated Water

Bombay Punch is a refined, large-batch cocktail featuring brandy, sherry wine, champagne, and delicate liqueurs balanced with fresh lemon juice. Designed for serving crowds at formal events and celebrations.

🏷️Equipment: punch cup

Total

5 min

Servings

4

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide

Ingredients

1 dz Lemon Juice
1 qt Cognac or Old Mr. Boston Five Star Brandy
1 qt Sherry Wine

1/4 Part(s) Maraschino

1/4 Part(s) Curacao

4 qt Champagne

2 qt Carbonated Water

7 Ingredients

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Instructions

1
Juice of 1 Dozen Lemons
2
Add enough powdered sugar to sweeten.
3
Place large block of ice in punch bowl and stir.
4
Boston Five Star Brandy
5
Sherry Wine
6
Carbonated Water
7
Some prefer to add the strained contents of a pot of tea.
8
Stir well and decorate with fruits in season.
9
Serve in 4 oz.
10
Punch glasses.

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Tips & Notes

Pro tips

Chill all bottles before mixing; add champagne and carbonated water last to preserve bubbles and prevent flat punch.
Use fresh lemon juice (not bottled) for brighter, cleaner citrus balance against the rich brandy and sherry base.
Float citrus wheels and fresh mint in the punch bowl rather than mixing them into the batch; this keeps the drink clear and prevents over-dilution.
Maintain punch temperature with a large block of ice or frozen ring mold instead of loose ice cubes, which melt quickly and dilute the drink.

Substitutions

Cognac → Other XO or VSOP brandy (maintains complexity; slightly less refined)
Champagne → Dry sparkling wine or Prosecco (note: flavor will be less crisp and elegant)
Sherry Wine → Fino or Amontillado (note: choose dry styles to avoid excessive sweetness)

Storage & make-ahead

Bombay Punch is best served fresh. Store unmixed components separately in a cool, dark place and assemble just before serving for optimal carbonation and flavor.

Equipment

punch bowl · punch ladle · citrus juicer

Common Questions

Can I make Bombay Punch ahead of time?

Yes—prepare the brandy, sherry, maraschino, and curaçao base up to 4 hours ahead. Add champagne and carbonated water just before serving to maintain carbonation and chill.

What's the ideal serving temperature?

Serve very cold over ice. Chill all ingredients beforehand and use a large punch bowl filled with ice to keep the batch cold throughout service.

How many servings does this recipe make?

This recipe yields approximately 20–24 servings (4–5 oz per drink), making it ideal for cocktail parties and receptions.

Can I use brandy other than cognac?

Yes—any quality brandy or Old Mr. Boston Five Star Brandy works. Cognac will provide more refined flavor, but standard brandy is an acceptable substitute.