Champagne Punch Cocktail Recipe
This festive drink brings together champagne, fruit juices, and a touch of spirits. It’s perfect for parties and serves a crowd with minimal effort.
Equipment
- Large punch bowl (2-3 gallon capacity)
- Ladle: For serving.
- Champagne flutes or punch cups
- Ice bucket
- Measuring cups and jiggers
- Knife and cutting board for fruit
- Citrus juicer (optional)
Ingredients
- 2 bottles 750ml each chilled brut champagne or prosecco
- 1 cup brandy
- ½ cup orange liqueur like Grand Marnier or Cointreau
- 2 cups pineapple juice chilled
- 2 cups orange juice chilled
- ¼ cup fresh lemon juice
- ¼ cup simple syrup
- 1 orange thinly sliced
- 1 lemon thinly sliced
- 1 cup fresh berries strawberries, raspberries, or both
- Mint sprigs for garnish
Instructions
- Chill all your ingredients for at least 4 hours before you start. Trust me, it makes a difference.
- In the punch bowl, mix the brandy, orange liqueur, pineapple juice, orange juice, lemon juice, and simple syrup. Stir gently.
- Right before serving, slowly pour in the champagne or prosecco. Pour along the side of the bowl to keep things bubbly.
- Add orange slices, lemon slices, and berries. They look great and add flavor.
- Give it one last gentle stir with the ladle.
- Float some mint sprigs on top for a fresh touch.
- Serve right away in those chilled glasses.
- This recipe should be enough for about 15-20 guests, depending on how generous you’re feeling with the pours.
Notes
Want a non-alcoholic version? Swap the champagne for ginger ale or sparkling apple cider and skip the brandy and orange liqueur. Add more juice if you want it sweeter.
Try making a frozen fruit ring—just freeze juice with berries and citrus slices in a ring mold. It’ll keep the punch cold without watering it down.
You can mix up the juice part a day ahead, but don’t add the champagne until you’re ready to serve. That way, you keep the fizz.
For a punch with more kick, bump the brandy up to 1½ cups. If you want it lighter, just add another bottle of champagne.
Adjust the simple syrup depending on how sweet your juices and champagne are. Sometimes you need a little more, sometimes less—it’s up to your taste.