Champagne Punch With Brandy And Citrus Recipes

CHAMPAGNE PUNCH

Steps:

• In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.

CHAMPAGNE PUNCH

Steps:

• 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, and the champagne and add ice cubes.

CITRUS CHAMPAGNE PUNCH

Steps:

• In a punch bowl combine orange juice and lemonade concentrates.
• Add wine and water; stir to combine.
• Add champagne, but do not stir.
• If desired, float ice ring and fruit slices on top.
• Serve immediately. Makes 10 (6-ounce) servings.
• To Make Ahead: Chill the wine and champagne up to 24 hours ahead.
• If desired, prepare the ice ring up to 3 days ahead.

CITRUS CHAMPAGNE PUNCH

Steps:

• For the Oleo Saccharum: In a mixing glass, add sugar. Peel a grapefruit and two lemons in long, thin ribbons and add them to the sugar. Muddle the citrus peels, pushing the oils from the peel into the sugar. Over time, the oils will dissolve the sugar making a thick syrup. Cover and let rest overnight so the syrup can be fully infused with the citrus peels.
• For the punch: Place the oleo saccharum into a punch bowl along with the lemon and pineapple juice and stir. Add gin and a bottle of champagne.
• Place a large piece of ice into the punch (fill a plastic container with water, freeze, then unmold). Serve.

CITRUSY CHAMPAGNE PUNCH

Steps:

• In pitcher, mix lemon juice, orange liqueur, pineapple juice, cognac and sugar. Refrigerate until serving time.
• To serve, pour mixture into punch bowl. Stir in champagne. Garnish with lemon and orange slices.