Champagne Punch Bowl

0046_23L 0044_23L

Hi All!

Whats better than a fun holiday cocktail your guests are sure to love! Here is a champagne punch recipe thats oh so yummy and looks great too! I added mint and pomegranate arils as a garnish to jazz it up. You can also add these garnishes to ice cube trays before freezing to add that pop of color!


1 cup Triple Sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 liter pomegranate juice
1 quart ginger ale
2 chilled 750-ml. bottles dry champagne

In a bowl combine the Triple Sec, brandy, Chambord, pineapple juice and pomegranate juice and chill the mixture for at least 4 hours or overnight. In a large punch bowl combine the Triple Sec mixture, the ginger ale, and the champagne and add ice cubes.


*Display the punch bowl along with garnishes, glassware and even a cute cocktail sign on a bar cart so guests are able to serve themselves!





Your browser is out-of-date!

This site utilizes modern web technologies. Please update your browser to view this website correctly. Update my browser now