Champagne Punch is an elegant, spirit-forward punch combining brandy, triple sec, maraschino liqueur, and fresh lemon juice with chilled champagne. It's designed as a batch drink for entertaining and balances sweet liqueurs with dry champagne bubbles.
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Add enough powdered sugar to sweeten the juice of 1 dozen lemons.
Pour over large block of ice in punch bowl and stir well.
The add the remaining ingredients.
Stir well and decorate with fruits in season.
Serve in punch glasses.
Store unmixed spirits in a cool, dark place for up to 2 years. Assembled punch is best consumed within 2 hours of adding champagne and carbonated water.
large punch bowl · punch ladle · lemon juicer
Prepare the brandy, triple sec, maraschino, lemon juice, and tea (if using) up to 8 hours ahead. Add champagne and carbonated water just before serving to preserve carbonation.
Yes. Divide all ingredients by 2 or 4. The proportions remain the same, so flavor balance is maintained at any scale.
Tea is optional and adds subtle tannins and depth. Omit it entirely for a sweeter, fruit-forward punch, or use 16 oz brewed and cooled strong black or oolong tea.
Yes. Chill the bowl with ice 15 minutes before serving, then drain. This keeps the punch cold longer without diluting it as ice melts.
Yes. Any dry or extra-dry champagne, prosecco, or sparkling wine works. Avoid sweet varieties, which will make the punch overly sugary given the maraschino and triple sec.
