Cardinal Punch is a sophisticated champagne-based punch that combines brandy, rum, claret, and vermouth into a crowd-pleasing cocktail. Its deep color and balanced spirit blend make it ideal for formal gatherings and large-scale entertaining.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Juice of 1 Dozen Lemons
Add enough Powdered Sugar to sweeten.
Place large block of ice in punch bowl and stir well.
Boston Five Star Brandy
Boston Imported Rum
Carbonated Water
Sweet Vermouth
Some prefer to add the strained contents of a pot of tea.
Stir well and decorate with fruits in season.
Serve in 4 oz.
punch glasses.
Refrigerate mixed punch base (without champagne/carbonated water) up to 24 hours in a sealed container; add carbonation no more than 2 hours before serving.
punch bowl with ladle · large ice block mold (optional but recommended)
Prepare all ingredients except champagne and carbonated water in advance. Add these final components just before serving to maintain carbonation and chill.
Serve in punch cups or wine glasses over ice. A punch bowl with a ladle works best for large gatherings.
The recipe uses ratios; multiply all ingredients proportionally. The 2 qt claret base provides the volume reference.
Use any quality brandy or aged rum in equal parts. Cognac or VS brandy elevates the drink; avoid overproofed spirits that overpower vermouth.
Yes. Chill all spirits and claret beforehand, and add champagne directly from the refrigerator for optimal serving temperature.
