Champagne Punch is an elegant sparkling cocktail combining brandy, maraschino liqueur, curacao, and champagne for a sophisticated party drink. It serves a crowd with minimal mixing and delivers balanced sweetness and complexity.
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.
Then add above ingredients.
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.
Store mixed punch base (brandy, maraschino, curacao) in a sealed pitcher in the refrigerator for up to 3 days; add champagne and carbonated water immediately before serving.
punch bowl · ladle
Mix the brandy, maraschino, and curacao up to 4 hours ahead. Add champagne and carbonated water just before serving to preserve carbonation.
Serve well-chilled over ice. Chill the champagne and all spirits beforehand for best flavor and temperature.
This recipe yields approximately 20–24 servings (4–5 oz pours) depending on glass size.
Cognac works as a direct substitute. Alternatively, use quality bourbon or rye whiskey for a different flavor profile.
Triple sec or Grand Marnier are close substitutes. Use equal parts and adjust sweetness with simple syrup if needed.
