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 comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Champagne Punch
Ingredients
- 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
Instructions
-
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.
Recipe Notes
adapted from Gourmet Magazine, 2003
Champagne Punch
Ingredients
- 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
Instructions
-
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.
Recipe Notes
adapted from Gourmet Magazine, 2003
Check out a few more New Years ringers in FoodieCrush magazine: like Cookin’ Canuck‘s traveling fondue pot and amazing fondue recipe to go in it (check out page 62) and Champagne inspired items I totally covet (page 12). Speaking of coveting, this punch bowl has been on my list for at least the last 7 years, and I finally broke down and bought it this fall when Crate & Barrel opened a store in SLC. It’s a much prettier alternative to the large clear plastic job I served the punch in prior to its arrival.
Cheers, prost and salud. Now let’s party! clink clink
photo > Cocktail Remedy
Nick’s Easy All-Occasion Punch brings together all the ‘gins’: ginger syrup, gin and ginger ale creating Coctail Remedy’s proven, penny-pinching, party pleaser (whew, now thats some alliteration)
photo > Verses from My Kitchen
Beyond his wondrous recipes and photography, Michael is always moving us with his thoughtful blog writing, and his year end post is no exception. Raise your glass and cheer in the new year with the spiced rum and orange based Spiced Orange Crunk Punch from Verses from My Kitchen.
photo > Inspired Taste
If you’re hosting a smaller crowd, Inspired Taste’s Cranberry Sparkle adds a perfectly festive reason to clink your crystal champers flutes and toast that special moment as the Times Square ball drops. Adam and Joanne create individual servings but his recipe could easily be doubled for a punchy crowd.
photo > Sweet Life
Hitting all of the citrus notes—grapefruit, orange and lemon—Sweet Life’s Sparkling Citrus Punch adds a touch of fizz with the addition of prosecco for a tingling good toaster.
photo > The Kitchn
And lets not forget our designated drivers or guests who just plain prefer to ring in the New Years with a clearer head but still like the fizz factor. For some great alochol alternative punches, check out The Ktichn’s round-up of Non-Alcoholic (Yet Special) Sips for the Holidays.
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Averie @ Love Veggies and Yoga says
December 29, 2011 at 8:41 pmI love champagne, chambourd, pineapple juice, ginger ale…this is made for me. YUM! Now if anyone can get me a babysitter so I can stay up late drinking, I’d love that too :)
Emily says
December 29, 2011 at 9:04 pmBring on the (non-alcoholic) punch! I love a good holiday punch and now I have a fab punch bowl in which to serve it! :)
Katrina @ In Katrina's Kitchen says
December 29, 2011 at 9:48 pmThis is my kind of bubbly! Seriously I love it!
vianney-sweet life says
December 30, 2011 at 2:39 amThe year of the punch!! I love it.. thanks for including my sparkling punch!! totally crushing on this round up!!
Carrie says
December 30, 2011 at 9:30 amOh you make me punch happy. Thank you so much.
Cookin' Canuck says
December 30, 2011 at 10:43 amWhat a lovely collection of New Year’s punch recipes. We always make sure to have a least a couple of bottles of Prosecco on hand year-round because they are perfect for entertaining – always a crowd pleaser. I’ll add our favorite way to say “cheers” to your list – we always say “Here’s looking up your kilt” while raising a glass. I blame it on my Scottish maiden name.
heidi says
January 4, 2012 at 12:00 amHa! Dara I can’t wait to look up some kilts with you soon! XOXO
Roxana GreenGirl {A little bit of everything} says
December 30, 2011 at 11:04 amThis is just calling my name! Champagne, Raspberries, Ginger ale and Grand Marnier! What’s not to love!?!
Happy New Year!
heidi says
January 4, 2012 at 12:00 amI’ll agree with you, not much to not love. Happy New Year.
NATALIE says
December 30, 2011 at 12:22 pmYum! Looks absolutely delicious!
Alison @ Ingredients, Inc. says
December 30, 2011 at 2:30 pmtoo fabulous for words
beti says
December 30, 2011 at 7:43 pmthe orange punch looks specially delicious!
Yvette ~ Muy Bueno says
December 30, 2011 at 11:36 pmYUM!!! Lovin your recipe! Just added all the ingredients to my grocery list and plan to make tomorrow night. I plan to ring in the year BIG TIME!!!
Salud!
Happy New Year y Próspero Año Nuevo!
heidi says
January 3, 2012 at 11:59 pmHi Yvette! How did the champagne punch turn out? Happy New Year.
Laurie {Simply Scratch} says
December 31, 2011 at 2:13 pmI’m suddenly very, very thirsty. Happy New Year!!
MikeVFMK says
December 31, 2011 at 6:13 pmLove the punch, Heidi! I’m a big fan of throwing together an adult-friendly punch for guests. Thanks for including mine as well. Happy New Year to you and your family and here’s to wonderful things ahead for crush magazine.
heidi says
January 3, 2012 at 11:58 pmHappy New Years to you Mike and congrats on the new blog-lift :)
Julie says
January 1, 2012 at 11:00 pmI’m all over the year of the punch. Had leftover punch for breakfast this morning already! Happy new year!
heidi says
January 3, 2012 at 11:57 pmI’m impressed you had punch for breakfast. Was it spiked? Well then I’m even more impressed!
Lauren from Baklust says
January 2, 2012 at 9:47 amThat champagne punch looks deeelicious! I’m definitely gonna keep this in mind for the next gathering I host!
heidi says
January 3, 2012 at 11:57 pmIt seriously is good, and cheery, and wet. :) Happy New Years.
Cookie and Kate says
January 4, 2012 at 6:46 amAgain, I adore these photos. Teach me your ways! Drinks are so fun. Also: I’m super envious of that gorgeous marble countertop.
heidi says
January 4, 2012 at 5:07 pmThanks Kate! We do have the carerra marble countertops in our kitchen and I have a slab left over that I use for a background. You could prob pick one up as a scrap at a marble/countertop shop.
seguros baratos para coches says
October 9, 2013 at 2:06 amHello there! I know this is kind of off topic but I was wondering if you knew where
I could find a captcha plugin for my comment form?
I’m using the same blog platform as yours and I’m having trouble finding one?
Thanks a lot!
Alyssa says
December 2, 2013 at 11:21 pmHi, Heidi! Thanks for the great post (and a FANTASTIC blog :)).
alison @ Ingredients, Inc. says
December 30, 2013 at 7:46 pmjust posted this to my Facebook fan page
Missy says
November 21, 2014 at 10:20 amCan I substitute something for the brandy? Or just leave it out? Thanks, this looks fantastic!
AFFORDABLE CHAMPAGNE BRANDS says
November 8, 2016 at 4:41 amVery helpful and Great information,
we appreciate advise especially coming from a professional.
Thanks again and keep up the great work!
how to keep champagne fizzy says
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Ed says
December 27, 2017 at 5:20 pmThis was a huge hit at Christmas. I’m going to make another round for NYE. Family members that don’t normally drink we’re drinking this punch because, “it’s not too sweet, not too strong”. Meanwhile, they all got terrifically tipsy. This recipe is a must, and fit perfectly in my Rubbermaid one gallon container.
Lesa Cote says
July 26, 2018 at 5:20 amThank you for the wonderful food blog. As urgent assignment help expert, I am really excited!