Cardinal Punch is a sophisticated brandy and red wine-based punch that blends multiple spirits with fresh citrus and champagne for elegant serving to a crowd.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Juice of 1 dozen Lemons.
Add enough powdered sugar to sweeten.
Pour over large block of ice in punch bowl and stir well.
Then add remaining ingredients.
Stir well and decorate with fruits in season.
Serve in punch glasses.
Cardinal Punch is best served fresh and immediately. Store any leftover base (without champagne or carbonated water) in a covered pitcher in the refrigerator for up to 24 hours; add fresh sparkling components when serving.
Cardinal Punch combines 16 oz brandy, 16 oz light rum, 8 oz sweet vermouth, and 64 oz claret or red wine, topped with champagne and carbonated water.
Yes—combine all ingredients except champagne and carbonated water up to 4 hours ahead, then add sparkling components just before serving over ice.
Claret (Bordeaux-style) is traditional, but any dry to medium-bodied red wine around 12–13% ABV works well.
No; strong tea is optional and adds tannin depth. Omit it for a lighter, brighter punch or include it for richer flavor.
This recipe yields approximately 12–16 servings (4–5 oz per person) depending on whether it's part of a multi-drink menu.
