Champagne Punch

Champagne Punch

Champagne Punch


Makes 4 cups (6 to 8 servings)


1 orange
1 lemon
1/4 cup cranberry-flavored liqueur or cognac
1/4 cup orange-flavored liqueur or Triple Sec
1 bottle (750 mL) sparkling pink or white wine or champagne, well chilled
Fresh cranberries (optional)
Citrus strips (optional)


  1. Remove colored peel, not white pith, from orange and lemon in long thin strips with citrus peeler. Refrigerate orange and lemon for another use. Combine peels and cranberry- and orange-flavored liqueurs in glass pitcher. Cover and refrigerate 2 to 6 hours.
  2. Just before serving, tilt pitcher to one side and slowly pour in sparkling wine. Leave peels in pitcher for added flavor. Place cranberry in bottom of each champagne glass. Pour punch into glasses; garnish with citrus strips tied in knots.

Nonalcoholic Cranberry Punch

Pour 3 cups well-chilled club soda into 2/3 cup (6 ounces) thawed cranberry cocktail concentrate. Makes 3-1/2 cups (6 servings).

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