Champagne Punch

Pro tips

• Add champagne and carbonated water as the final step just before serving to preserve bubbles and carbonation.
• Chill all ingredients beforehand; the punch will warm quickly when serving to a crowd, so use a large bowl of ice underneath the punch bowl.
• Taste and adjust sweetness by adding more carbonated water if the liqueur blend feels too rich or sweet.

Substitutions

• Dry sparkling wine or prosecco → champagne (lighter, less expensive alternative)
• Cognac or VS brandy → Old Mr. Boston Five Star Brandy (higher quality option)
• Club soda → carbonated water (same effect)

Storage & make-ahead

Serve immediately after combining. Store leftover unmixed spirit blend in sealed bottles for up to 2 weeks; add fresh champagne and carbonated water when ready to serve.

Can I make this punch ahead of time?

Mix the brandy, maraschino, and curaçao up to 2 hours ahead. Add champagne and carbonated water just before serving to maintain carbonation and effervescence.

What ratio of champagne to brandy should I use?

This recipe uses a 2:1 champagne-to-brandy ratio, making it champagne-forward while the brandy, maraschino, and curaçao add depth and sweetness.

What type of champagne works best?

Dry champagne (brut or extra brut) balances the sweetness of the liqueurs. Avoid demi-sec or doux varieties, which will make the punch overly sweet.

Can I scale this recipe for smaller gatherings?

Yes, divide all ingredients proportionally. A quarter batch uses 2 oz maraschino, 2 oz curaçao, 4 oz brandy, 8 oz champagne, and 4 oz carbonated water.

Should I chill the ingredients before mixing?

Yes, chill all spirits and champagne before combining. Serve over ice or add frozen fruit to keep the punch cold without diluting it.