Champagne Punch
A cold festive punch of champagne and brandy with fresh citrus, sugar and bright fruit, served from a chilled glass bowl for a winter celebration.
Ingredients
- 1500 ml brut champagne, chilled
- 200 ml VSOP brandy
- 150 ml fresh lemon juice
- 100 ml fresh orange juice
- 80 g caster sugar
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 150 g fresh raspberries
- 1 large block of ice
Method
- Stir the caster sugar into the fresh lemon and orange juice in a punch bowl until fully dissolved.
- Add the brandy and stir to combine, then chill for at least an hour.
- Just before serving, slide a large block of ice into the bowl.
- Pour in the chilled champagne slowly down the side of the bowl to preserve the bubbles.
- Float the orange and lemon slices and the raspberries on top.
- Ladle carefully into chilled punch cups.
How to serve
- Glassware
- Punch cup or coupe
- Serve temperature
- Cold
- Garnish
- Citrus slices and fresh raspberries
Champagne punch is the bowl you make when the doorbell is about to ring and the kitchen is already busy. Once the base is prepped and chilled, the final step is nothing more than easing the bottle of champagne into the bowl as the first guests arrive. It is one of the few winter punches served cold, and its lightness makes it a welcome contrast to the heavier mulled wines and warming rum cups that dominate the season.
Building a balanced base
The non-fizzy base is the work of this punch. Dissolve caster sugar in fresh lemon and orange juice first, stirring patiently so no grit remains, then add the brandy. Resting this mixture in the fridge for an hour lets the citrus oils and brandy soften into each other, and the result is far more nuanced than throwing everything together at the last minute. Use freshly squeezed juice rather than carton: the difference in brightness is enormous at this dilution. A VSOP brandy or cognac gives the right balance of fruit and oak; younger spirits can taste raw against the champagne, while older ones lose their nuance in the mix.
Keeping the bubbles alive
A cold punch is only as good as its fizz. Chill the champagne overnight in the fridge, not the freezer, so the bottle is cold but never slushy. Place the punch bowl in the fridge alongside it if there is room. When the moment comes, slide a large block of ice into the bowl first; cubes melt faster and dilute the punch within twenty minutes. Pour the champagne slowly down the inside of the bowl rather than into the centre, which preserves the carbonation, then float the citrus slices and raspberries last so they sit prettily on top. Ladle into chilled punch cups or small coupes and serve immediately, refilling carefully as the bowl works through the evening.
Frequently asked questions
Can I use prosecco or cava instead?
Yes, a dry prosecco or brut cava both work well and are kinder on the budget. Avoid sweet sparkling wines, as the brandy and sugar already add depth.
How do I keep the punch fizzy?
Chill all ingredients thoroughly, mix the base in advance, and add the champagne only at the moment of serving. Pour down the inside of the bowl rather than splashing it in.
What fruits work best?
Stick to fruits that float and look attractive: orange and lemon slices, raspberries, pomegranate seeds, or a few thin apple slices. Avoid berries that bleed too much colour like blackberries.
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