Cardinal Punch is a sophisticated party punch that combines brandy, rum, Champagne, and Claret with fresh lemon juice and vermouth. It's designed as a large-format mixed drink for gatherings, balancing strong spirits with wine and carbonation.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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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.
Cardinal Punch is best served fresh; prepare components separately up to 4 hours ahead and combine just before serving. Do not store mixed punch overnight.
punch bowl · citrus juicer · large mixing pitcher or bowl · strainer or bar spoon
Mix the brandy, rum, vermouth, and lemon juice several hours ahead, then add Champagne, Claret, and carbonated water just before serving to preserve fizz.
Cardinal Punch uses equal parts brandy and rum with Champagne and Claret wine, creating a spirit-forward, wine-enriched base rather than a fruit-juice-based punch.
This recipe yields approximately 20–24 servings (4–5 ounces per serving) depending on glass size and dilution.
Yes; chill all spirits and wines beforehand and serve over ice for optimal flavor and temperature.
Sparkling wine works for Champagne; any dry red wine (Bordeaux, Pinot Noir) substitutes for Claret. Avoid sweetened wines to keep balance.
