Bombay Punch is a classic sparkling cocktail combining brandy, sherry, triple sec, maraschino liqueur, and champagne with a lemon finish. Its sophisticated blend of spirits and bubbly makes it ideal for elegant entertaining and large gatherings.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Juice of 12 Lemons
Add enough powdered sugar to sweeten.
Pour over a large block of ice in punch bowl and stir.
1/2 cup Maraschino
1/2 cup Triple Sec
4 750-ml bottles Chilled Champagne
Chilled Carbonated Water
Stir well and decorate with fruits in season.
Serve in punch glasses.
Store mixed spirits (without champagne or carbonated water) in a sealed pitcher in the refrigerator for up to 24 hours; add bubbles just before serving.
punch bowl · large spoon for stirring
Mix all spirits and lemon juice up to 24 hours ahead. Add chilled champagne and carbonated water immediately before serving to preserve carbonation.
Yes. Divide all ingredients by 4 for a single batch, or by 2 for a half batch. Maintain the same ratios of brandy, sherry, triple sec, and maraschino.
Cognac or a quality VS brandy provides smooth flavor. Avoid overproof or heavily flavored varieties that overpower the delicate balance.
Traditional recipes serve it chilled without ice to avoid dilution. Pre-chill all ingredients and glassware, or add ice only at the moment of serving.
No direct substitution works. The spirits are essential to the flavor profile. For a non-alcoholic punch, use a different recipe designed without alcohol.
