Cardinal Punch is a sophisticated red wine-based punch blending merlot, champagne, brandy, and fresh lemon juice with black tea for depth. It's designed to serve a crowd with balanced acidity and effervescence.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Stir in punch bowl.
Add large block of ice.
Serve in punch cups.
Refrigerate mixed punch (without champagne and soda water) in an airtight container up to 24 hours; add sparkling components just before serving.
punch bowl · ladle · large block ice mold or ice maker
Yes. Mix all ingredients except champagne and soda water 4–6 hours ahead; refrigerate. Add champagne and soda water just before serving to preserve carbonation.
Merlot is traditional, but any dry to medium-bodied red wine like Pinot Noir or Cabernet Sauvignon works. Avoid heavy or very tannic reds that overpower citrus.
The recipe scales linearly. Halve all ingredients for 8–10 servings, or double for 30+ guests. Adjust ice volume proportionally.
Yes, but use cold brewed or chilled instant tea to avoid cloudiness. Strong brewed tea adds tannins and complexity; instant tea is thinner but acceptable.
A 6–8 quart punch bowl is ideal for this recipe. Chill the bowl beforehand and serve with a large ladle and block ice rather than cubes to slow dilution.
