Bombay Punch is a sophisticated champagne-based punch combining brandy, dry sherry, triple sec, and maraschino liqueur, finished with chilled champagne and carbonated water. This is a crowd-pleasing batch cocktail ideal for formal gatherings and entertaining.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Deluxe Official Bartender's Guide
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Juice 12 lemons, add enough powdered sugar to sweeten the lemon juice.
Pour over a large block of ice in punch bowl and stir.
Add remaining ingredients, stir well and decorate with fruits in season.
Serve in punch glasses.
Bombay Punch is best served immediately after assembly. Store unmixed spirits separately in a cool, dark place for up to 2 years; once combined, consume within 24 hours.
large punch bowl · punch ladle · large ice block mold or ring mold
Yes. Mix all spirits, lemon juice, and powdered sugar up to 4 hours ahead. Add champagne and carbonated water just before serving with fresh fruit and ice.
Citrus slices (lemon, orange), berries, or seasonal stone fruits. Add to the punch bowl 30 minutes before serving to infuse flavor.
Start with 2–3 tablespoons, taste, and adjust. The exact amount depends on the sweetness of your champagne and personal preference.
Yes. Divide all ingredients by 2 or 4. Maintain the same proportions of brandy, sherry, triple sec, and maraschino for consistent flavor.
Chill all spirits and champagne beforehand. Use a large block of ice or frozen fruit in the punch bowl rather than small cubes, which dilute quickly.
