Any good champagne/sparkling wine punch recipes out there?
- Pssst Dec 14, 2004 10:57 AM
I'm having a holiday open house and was planning to serve hot cider, tea, sparkling water and a sparkling wine punch (I'll probably have some white & red wine just in case there's someone out there that doesn't like punch).
Does anyone have a fabulous recipe they'll share?
Here's what I've done in the past:
Decent but cheap sparkling wine, cassis and raspberry liqueur (about a cup of each to about 3-4 bottles of champagne. I think I might have added a little ginger ale but don't remember (I'm thinking I did). Finally, I garnished with a bag of frozen raspberries and a bag of frozen blackberries. It was very popular.
From Sara Moulton:
1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled (750 ml) bottles dry Champagne
In a bowl combine the triple sec, the brandy, the Chambord and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the triple sec mixture, the ginger ale, the Champagne, and ice cubes.
It may be similiar to what you have already done but I served this one last year and thought that it was very good.
Glad you asked that question! I have a couple that are winners! They are my own recipesso feel free to ad lib your own variations.
Peach Ginger Champagne Punch
For each bottle of champagne add a sliced peach (frozen peaches work GREAT--they also help keep the punch cold!), a cup or two of gourmet ginger ale (like Reed's Ginger Brew) to taste, and thin slices of peeled ginger root. This punch is a REAL ZINGER!
Raspberry Chambord Champagne Punch
Honey, I LOVE champagne punch, so here's another one for funfor each bottle of champagne, add a quarter to a half cup of that wonderful French raspberry liquorChambord. You can add less--make it to your own taste. THENfloat a package of frozen raspberries on top. The frozen fruit helps make the punch cold. And who can resist raspberries and champagne?! But this stuff packs a wallopbe careful how much you consume! (You could also dilute with soda water if it's too strong.)
WAIT--here's one more trick--with champagne punches--you want them chilled but don't want them too watery--freeze ice cubes--or even a larger cube made in Tupperware--of ginger ale or tonic water to float in the punch. Adds a hint of sweetness while it melts!
re: Carolyn Blount Brodersen
For my holiday party this weekend, I'm doing a variation of the first punch listed - the ginger pineapple punch from December's Gourmet. It calls for a ginger syrup that's really easy to make (sugar, water, ginger boiled atop the stove and then strained), combining it with unsweetened pineapple juice, lemon juice, lime juice and sparkling water. Although the recipe doesn't call for any alcohol, I plan on adding some vodka - and I'm sure you could tweak with the proportions and substitute champagne.
I made a recent request for a punch recipe, and several chowhounds offered good suggestions. I ended up using Jacinthe's idea for cranberry vodka punch (recipe found on Epicurious) and it was a huge hit. The deep red color is gorgeous, and the cinnamon, allspice and freshly grated nutmeg made it wintery. I went through two batches for about 14 people. I served it from a glass pitcher, but on Epicurious the reader reviews provide some great ideas for the punchbowl (using fresh cranberries in an ice ring, etc.)
I just picked up a nifty little book called "Hot Toddies" by Christopher B. O'Hara. I bought it at Williams Sonoma.
It has lots of recipes for punch, mulled wine, egg nog, etc., including several recipes that use sparkling wine.
I haven't tried any yet, but they look good!