Brandy Punch is a 19th-century crowd-pleasing cocktail that combines 1.75 liters of brandy with fresh lemon juice, simple syrup, grenadine, triple sec, and chilled black tea. Its layered sweetness and citrus-forward profile make it ideal for large gatherings.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Stir in large punch bowl.
Add large block of ice.
Garnish with fruit.
Serve in punch cups.
Serve immediately after adding soda water. Leftover punch (without soda water) keeps refrigerated up to 24 hours; re-chill and re-carbonate with fresh soda water if desired.
Large punch bowl · Punch ladle · Jigger or measuring cups
Yes. Mix all ingredients except soda water up to 4 hours ahead and chill. Add soda water just before serving to preserve carbonation.
With 1.75 liters of brandy plus triple sec, this is a spirit-forward punch. The citrus, tea, and syrup balance the alcohol, but it is potent—adjust ratios if serving to mixed-tolerance crowds.
Citrus slices (lemon, orange), berries, and stone fruit like peaches or plums float well and complement the brandy and citrus notes. Freeze fruit in ice cubes for visual appeal.
Yes. Divide all ingredients by 4 for a single-batch serving of 4–6 people, or by 2 for 8–10 servings.
A strong, full-bodied black tea like Assam or Ceylon works best. Brew at double strength and cool completely before adding to prevent dilution.
