Cardinal Punch is a sophisticated multi-spirit punch blending brandy, rum, champagne, and claret with fresh lemon juice and tea for depth. An elegant choice for entertaining large groups.
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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 the remaining ingredients.
Stir well and decorate with fruits in season.
Serve in punch glasses.
Best served fresh. If prepared ahead, store the brandy-rum-claret base covered in the refrigerator for up to 4 hours; add champagne and carbonated water just before serving.
punch bowl · large ice block or ring mold
Yes. Prepare all ingredients except champagne up to 4 hours ahead. Refrigerate the mixture and add champagne immediately before serving over ice to preserve carbonation.
This recipe already serves 12+. To halve it, divide each ingredient by 2. For larger crowds, multiply proportionally while maintaining the brandy-to-rum-to-claret ratio.
Tea is optional and adds subtle tannin depth. Use it if you prefer more body and complexity; omit it for a lighter, crisper punch.
Chill all spirits and mixers before combining. Serve in a punch bowl with a large ice block or ice ring to keep it cold without over-dilution.
Yes. Use any dry sparkling wine, cava, or prosecco, though champagne provides the most refined flavor and traditional character.
