Cardinal Punch is a sophisticated large-batch cocktail that combines brandy, rum, claret wine, and champagne with a citrus and tea base. Designed for serving crowds, it balances strong spirits with fruit wine and carbonation for a refreshing, complex punch.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party 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.
Add enough powdered sugar to sweeten lemon juice.
Pour over large block of ice in punch bowl and stir well.
Then add remaining ingredients.
Stir well and decorate with fruits in season.
Makes 42 servings.
Prepare unmixed components up to 1 day ahead; assemble punch no more than 4 hours before service and add champagne/soda at last moment. Leftovers keep refrigerated 2 days but carbonation fades.
large punch bowl · block ice or ring mold · punch ladle · large mixing pitcher or bowl
Yes. Mix all ingredients except champagne and club soda up to 4 hours ahead. Add champagne and soda just before serving to preserve carbonation.
Use a dry red wine labeled Claret or Bordeaux-style blend. Avoid expensive vintages; a mid-range option works well for punch.
This recipe makes approximately 16–20 servings in punch cups (4–5 oz each), depending on desired strength and dilution from ice.
Strong tea adds tannins and depth, balancing the sweetness from sugar and champagne while extending the batch without diluting spirits.
You can substitute with additional club soda or a dry sparkling wine, but champagne adds traditional elegance and a drier finish.
