Champagne Punch is a classic sparkling cocktail that combines brandy, maraschino liqueur, curaçao, and fresh lemon juice with champagne and carbonated water, making it ideal for celebrations and large gatherings.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Add enough Powdered Sugar to sweeten.
Place large block of ice in punch bowl and stir well.
Boston Curacao
Boston California Brandy
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.
Serve immediately while champagne and carbonated water remain effervescent; punch does not store well once mixed.
punch bowl · large punch ladle
Prepare the base mixture of brandy, maraschino, curaçao, and lemon juice up to 4 hours ahead. Add champagne and carbonated water just before serving to maintain carbonation.
Any dry or extra-dry champagne (Brut) works well; avoid overly sweet varieties to balance the liqueurs.
This recipe yields approximately 12–16 servings depending on glass size and dilution with ice.
Yes, divide all ingredients in half or quarters, maintaining the same ratios of spirits to champagne and carbonated water.
Float thin lemon slices, fresh berries, or a maraschino cherry in each glass for color and flavor.
