How to Make Champagne Punch
Whether you are hosting a large Christmas or Thanksgiving dinner, an intimate Christmas brunch, or just a small party during the holiday season, champagne punch makes the occasion feel even more festive. This punch is a great and delicious way to extend a bottle of champagne. It’s perfect for a large gathering.
Preparation time: 5 minutes
Yield: 12 servings
1-1/4 cup Grand Marnier, chilled
1 cup cranberry juice, chilled
1 cup fresh-squeezed orange juice, chilled
1 quart ginger ale, chilled
Two 750-ml bottles or 1 magnum brut champagne, chilled
Combine all the ingredients in a large punch bowl and serve immediately.
Per serving: Calories 217; Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 14mg; Carbohydrate 24g (Dietary Fiber 0g); Protein 0g.
Grand Marnier is an orange brandy liqueur and can be pricey. You can substitute less-expensive Triple Sec with decent results; the punch will be a bit weaker.
An ice ring will keep the punch cold and look good doing it. Simply fill any kind of ring mold or bundt mold that will fit in the punch bowl with a mixture of orange juice and cranberry juice and freeze. Place the ice ring in the punch just before serving.
Pick up a bottle of nonalcoholic sparkling grape juice or sparkling cider. If the adults are toasting with champagne, pour some sparkling juice for the kids. If you’re worried about them handling your fine crystal flutes, pick up some plastic champagne glasses and everybody’s happy.