Brandy Punch

Pro tips

• Juice fresh lemons before mixing—bottled lemon juice dulls the citrus brightness this punch relies on.
• Add carbonated water last and just before serving to preserve carbonation and prevent the punch from going flat.
• Chill all ingredients and the serving bowl in advance; this punch is best served cold and doesn't benefit from ice dilution.
• Taste and adjust grenadine to your sweetness preference—it dominates the flavor profile, so start conservative.

Substitutions

• Old Mr. Boston Five Star Brandy → any smooth, mid-range brandy (Cognac will intensify cost but not flavor proportionally)
• Old Mr. Boston Triple Sec → Cointreau or Curaçao (slight flavor shift but maintains balance)
• Carbonated Water → ginger ale or club soda (ginger ale adds spice; club soda stays neutral)
• Tea (Optional) → omit entirely, or substitute with weak black tea for tannin depth

Storage & make-ahead

Brandy Punch is best served fresh. Store unmixed components in a cool, dark place; combine just before service for optimal 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.

Should I chill the punch before serving?

Yes. Chill all ingredients and the punch bowl before combining, or add ice to the serving bowl to keep it cold throughout service.

What if I don't have Old Mr. Boston brandy?

Any smooth, affordable brandy works. Avoid very dry or overly oaked varieties that may overpower the citrus balance.

How many servings does this make?

This recipe yields approximately 12–16 servings (4–5 oz per drink) depending on dilution and ice.

Can I omit the tea?

Yes. Tea is optional and adds subtle tannin and depth. The punch works well without it.