Champagne Punch

Pro tips

• Chill all spirits and champagne before mixing to maintain optimal serving temperature without excessive ice melt.
• Add carbonated water last, just before guests arrive, to preserve fizz and prevent the punch from going flat.
• Use fresh lemon juice (not bottled) for brighter flavor and better balance with the sweet liqueurs.
• Freeze decorative ice rings with citrus slices or edible flowers 24 hours ahead for presentation without dilution.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or Armagnac (same flavor profile, higher quality option)
• Maraschino → Cherry liqueur or amaretto (shifts sweetness; use slightly less if substituting)
• Curaçao → Triple Sec or Cointreau (lighter citrus note; adjust to taste)
• Carbonated Water → Ginger ale (adds spice and sweetness; reduce other sweet liqueurs slightly)

Storage & make-ahead

Serve immediately after adding champagne and carbonated water. Store mixed base (without bubbles) in the refrigerator up to 4 hours; top with champagne and water when ready to serve.

Equipment

punch bowl · large spoon or ladle

Can I make champagne punch ahead of time?

Mix the brandy, maraschino, curaçao, and lemon juice up to 4 hours ahead. Add champagne and carbonated water just before serving to preserve carbonation.

What champagne works best for punch?

Use a dry or brut champagne or sparkling wine—avoid overly sweet varieties that will make the punch cloying.

How much punch does this recipe make?

This recipe yields approximately 20–24 servings (4-ounce pours) in a large punch bowl.

Can I substitute the brandy?

Cognac, armagnac, or a quality dry vermouth work as direct substitutes for Old Mr. Boston brandy.

Should I add ice to the punch bowl?

Yes—use a large ice block or frozen ring to chill without over-diluting as it melts slowly.