Brandy Punch

Pro tips

• Freshly squeeze lemon and orange juice—avoid bottled juice, which tastes flat and bitter in batches.
• Add carbonated water last and just before serving to retain carbonation and prevent the punch from going flat.
• Chill all liquid ingredients ahead of time and serve over ice or in a pre-chilled bowl to avoid watering down the drink as ice melts.
• Taste and adjust grenadine or triple sec to preference; grenadine adds sweetness and color, triple sec adds orange complexity.

Substitutions

• Mr. Boston Five Star Brandy → any brandy in the same category (VSOP cognac if budget allows)
• Mr. Boston Triple Sec → Cointreau or Grand Marnier (more premium orange liqueur, use same measure)
• Grenadine → raspberry syrup or pomegranate molasses (slightly different flavor profile, same sweetness function)
• Carbonated Water → ginger ale or club soda (ginger ale adds spice; club soda is neutral)

Storage & make-ahead

Prepare punch components separately and store in the refrigerator up to 4 hours; assemble with carbonated water just before serving to preserve carbonation.

Can I make brandy punch ahead of time?

Yes. Mix all ingredients except carbonated water up to 4 hours ahead. Add carbonated water just before serving to maintain fizz.

What brandy should I use?

The recipe calls for Mr. Boston Five Star Brandy, but any quality brandy in that category works. Avoid premium cognacs for this application.

How do I scale this for a larger crowd?

Double or triple all ingredients proportionally. Keep the ratio of brandy-to-citrus-to-carbonated water consistent.

Is the optional tea necessary?

No. Tea adds depth and tannin if desired, but omit it for a brighter, cleaner citrus punch.

Should I chill the punch before serving?

Yes. Chill all ingredients before combining, or serve over ice to keep it cold without diluting.