This bubbly and festive champagne punch recipe is my go-to drink for holiday parties and it’s always a crowd pleaser.
I love my bubbly so when Carson Daly is counting down the final minutes of 2011 as we all wait for the big New Year’s Eve ball to drop, you can bet I’ll have a cold flute of Champagne or Prosecco in my hand, ready to toast in the new year. I may even be making up the 51st language to toast in before I’m done.
When I’m hosting a festive holiday party, I like to offer my celebratory guests something a little more special than the old standbys of wine and beer. Is it just me or have we totally forgone the tradition of cocktails?
2011 did see somewhat of a resurgence of the cocktail glam thanks to shows like Mad Men and Pan Am, but as a host I want to spend time with my guests, not trying to impersonate a mixologist behind the bar.
So come on, lets do this. Let’s make 2012 ‘The Year of the Punch.‘ Yep, I said it, starting a trend, right here, right now.
Why punch? Punches are easy to prepare, lighter on the pocketbook and let your guests know that you put some time and thought into their drinking selection. That you didn’t make that last minute rush to the liquor store for the same old beers and wine.
This champagne punch is one I’ve made for one holiday party or another over the past 10 years (yep, ahead of my time on the trend) and its always been a crowd pleaser.
I usually buy enough booze for at least 3 batches, because the glasses aren’t overly sweet so they go down smooth and easy. Keep in mind when preparing the drink that the recipe calls for the main ingredients minus the champagne to be chilled for at least 4 hours prior drinking, keeping it nice and chilly with no ice cube dilution. But in a pinch, I’ve made it and drank it on the fly. And its still delish.
When choosing your fizzy component, choose a reasonable—no, I did not say cheap—bottle of champers or prosecco, and save your Veuve and Dom for the midnight toast.
Looking to make it non-alcoholic? Substitute the triple sec with a simple syrup, the brandy with orange juice and the Chambord with pomegranate or raspberry juice and Martinelli’s Sparkling Cider is a perfect sub for the bubbly.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
- 1 cup triple sec or Grand Marnier
- 1 cup brandy
- 1/2 cup Chambord , or other raspberry flavored liquor
- 2 cups unsweetened pineapple juice
- 1 quart chilled ginger ale
- 2 chilled , 750 ml bottles dry Champagne
- 2 cups raspberries
- In a large bowl or pitcher, combine the triple sec, brandy, Chambord and pineapple juice and chill covered for at least 4 hours or overnight.
- In a large punch bowl, combine the triple sec mixture, the ginger ale, Champagne and ice cubes if desired.
- Garnish punch with raspberries and serve.
Cheers, prost, and salud. Now let’s party! clink clink
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