Champagne punch is a sophisticated sparkling cocktail blending chilled champagne, brandy, triple sec, and fresh lemon juice for celebratory gatherings. Its balanced citrus and spirits make it ideal for serving a crowd.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's 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.
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 remaining ingredients.
Stir well and decorate with fruits in season.
Serve in punch glasses.
Punch is best served fresh immediately after adding champagne and carbonated water; do not store longer than 2 hours.
large punch bowl · punch ladle · ice ring mold or large block ice
Prepare the brandy, triple sec, lemon juice, and tea (if using) up to 1 day ahead. Add chilled champagne and carbonated water just before serving to maintain carbonation.
Yes. Halve all ingredients for about 8–10 servings. The ratios remain consistent.
Strong tea is optional and adds subtle tannins and body. Omit it for a lighter, brighter punch or include it for depth and reduced sweetness.
Brut or extra-dry champagne works best to balance the sweetness from the maraschino and triple sec.
Use a large block of ice or ice ring made from ginger ale or punch base instead of water, or add chilled ingredients and chill the serving bowl beforehand.
