Cardinal Punch is a sophisticated wine-based punch that blends champagne, brandy, rum, and claret into a refreshing party drink. The combination of sparkling wine and dark wine creates a rich, celebratory cocktail ideal for gatherings.
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 immediately after preparation. Pre-mix non-carbonated components up to 2 hours ahead, then add champagne and carbonated water before serving.
punch bowl · large pitcher or mixing vessel
Mix all ingredients except champagne and carbonated water up to 2 hours ahead. Add the champagne and carbonated water just before serving to maintain carbonation.
Claret is a dry red wine (traditionally from Bordeaux). You can substitute with any dry red wine like Cabernet Sauvignon or Merlot.
This recipe yields approximately 20-24 servings depending on glass size and dilution from ice.
Yes, pre-chill the bowl and add ice to keep the punch cold throughout serving, especially since champagne loses carbonation quickly when warm.
Yes, use comparable quality spirits—avoid very expensive aged varieties, but ensure they're smooth and balanced for a harmonious punch.
