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Champagne
Maraschino Punch
6 oz. maraschino liqueur
6 oz. brandy
1 tsp. orange bitters
2 oranges
1 lemon
4 bottles (750ml) iced brut champagne (brut champagne
is the driest and the standard)
Slice oranges and lemons into thin slices.
Place sliced fruit, maraschino liqueur, brandy and orange
bitters in punch bowl.
Refrigerate for one hour.
When ready to serve, add a block of ice to the punch
bowl and pour mixture over it.
Pour in the champagne.
Stir gently.
Champagne Sherbet Punch
2 bottles dry champagne or sparkling wine
1 bottle chilled white wine
1 qt. orange or raspberry sherbet
Put champagne and wine into punch bowl.
Add a block of ice.
Add scoops of sherbet.
Claret Cup
2 bottles red wine (750 ml each, chilled)
4 oz. Cointreau
4 oz. crème de cassis
2½ oz. port
2½ oz. lemon juice
1 bottle club soda (1 liter)
¼ cup sugar syrup
Combine all ingredients, except for club soda, in a
large punch bowl.
Cover and refrigerate until cold.
When ready to serve, pour in club soda.
Add block of ice.
Garnish with slices of lemon and orange.
Cranberry Vodka Punch
1 bottle (750 ml) vodka
2 qts. chilled cranberry juice
2 cups chilled ginger ale
2 cups chilled club soda
In a large punch bowl, combine vodka and cranberry
juice.
Stir.
Add a block of ice.
Pour in ginger ale and club soda.
Garnish with slices of fresh fruit.
Cranberry Pineapple Vodka
Punch
8 oz. vodka
2 qts. Chilled cranberry juice
5 pts chilled pineapple juice
16 oz. chilled ginger ale
16 oz. chilled club soda
Combine all ingredients into a large punch bowl.
Stir.
Add a block of ice.
Garnish with pineapple spears.
Florida Punch
1 500 ml bottle of Myer’s dark rum
4 oz. brandy
1 qt. grapefuit juice
1 qt. orange juice
Combine all ingredients into a large punch bowl.
Stir well.
Add a block of ice.
Float orange slices on top.
Gorilla Punch
1 bottle vodka (500 ml)
8 oz. blue curacao
1 qt. orange juice
1 qt. pineapple juice
Combine all ingredients into a large punch bowl.
Stir well.
Add a block of ice.
Float cherries and/or oranges on top.
Interplanetary Punch
24 oz. light rum
4 oz. dark rum
8 oz. peppermint schnapps
1 qt. mango nectar
12 oz. cream
1 qt. orange juice
8 mint sprigs
1 fresh mango, cut into pieces
1 small orange, thinly sliced
Combine rums, schnapps, mango nectar, cream and orange
juice in a large punch bowl.
Stir well.
Add a block of ice.
Float mint sprigs, mango chunks and orange slices on
top.
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