hilled champagne.
When you get ready to serve this punch, just
In a punch bowl, dissolve the sugar in the Burgundy wine. Stir in the champagne, brandy, and club soda just before serving.
Core, peel and dice pineapple; slice lemons thin.
Place in bowl.
Add sugar and Cognac; let stand overnight.
Four hours before serving, add tea, rum and brandy; pour over block of ice in punch bowl.
Before serving, pour in champagne and sparkling water.
Add cherries.
Stir gently and serve.
Serves about 45 people.
In a large punch bowl, mix together pineapple juice, champagne, wine and grenadine.
Add ice cubes.
Float lemon and orange slices on top.
Add mint for garnish.
Makes 1 1/2 gallons.
Cut away the skin from the oranges. Working over a punch bowl to catch the juices, cut between the membrane to release the segments into the bowl. Add the figs and kiwi fruit.
Just before serving, add the white wine and Champagne or sparkling wine.
In a large bowl, mix the fruit and rum and let stand for 30 minutes.
Wipe a slice of lemon around the edge of the punch bowl and sprinkle with coconut. Fill with champagne and ice cubes and serve.
Combine all ingredients into a large pitcher or punch bowl.
Pour into wine glasses over ice.
Garnish with orange slices and/ or fresh cranberries.
Thaw peaches at room temperature without draining.
Blend or process peaches and juice with sugar until smooth.
Add to a 2 quart pitcher, stir in orange juice and lemon or lime juice (can be made the day before and refrigerated).
At serving time, slowly stir in champagne or sparkling wine (or pineapple juice).
Serve over ice cubes, crushed ice or double the recipe and use an ice ring.
Combine all ingredients in a punch bowl.
Garnish as desired. Makes 3 quarts.
Mix all in except Champagne in punch Punch Bowl over ice.
Add Champagne to the punch bowl just before serving to preserve it's sparkling fizz.
Mix juices and water.
Chill, covered.
Before serving, add ginger ale and sparkling water and pour over ice cubes in punch bowl.
Pour chilled champagne over punch and stir gently. Yields 50 servings.
In large bowl combine strawberries and 3 1/4 cups (4/5 quart) Rose wine.
Cover and let stand 1 hour.
Strain mixture into punch bowl or puree mixture in blender.
Add thawed lemonade, remaining Rose wine, champagne and ice to keep punch chilled.
Mix well and serve.
Makes approximately 27 (1/2 cup) servings.
Champagne Fruit Punch: Substitute four 750-milliliter bottles of champagne or dry white wine for the ginger ale.
Combine water and the frozen concentrates; stir to dissolve.
Stir in the pineapple juice, sugar, and lime juice; stir to dissolve sugar.
Chill.
To serve, pour half the juice mix over ice in a punch bowl.
Slowly pour in 2 bottles of the ginger ale and 1 bottle of the carbonated water.
Stir gently to mix.
Garnish with oranges if desired.
Repeat with remaining ingredients when needed.
In punch bowl, combine pineapple juice and lemon juice.
Just before serving, scoop sherbet into punch bowl.
Add champagne. Stir gently.
Makes about 2 1/2 quarts.
In a chilled punch bowl mix lemonade, cold water, champagne and soda. Stir gently.
Dip ice ring in warm water and unmold. Float flower-side up in punch.
Serves 28 (5 ounce) servings.
Mix juices and water; chill, covered.
Just before serving, add ginger ale and sparkling water.
Pour over ice cubes in a large punch bowl.
Pour chilled champagne over punch.
Stir gently.
Serves large crowd.
In a punch bowl, combine pineapple juice and ReaLemon.
Just before serving, scoop sherbet into punch bowl.
Add champagne. Stir gently.
Makes about 2 1/2 quarts.
Combine mint leaves, 11/2 cups water, and sugar in a medium saucepan. Bring to a simmer and cook, stirring often, until sugar is dissolved, about 4 minutes. Cover pan, remove from heat, and steep 10 to 15 minutes. Pour mixture through a fine-mesh strainer, discarding solids, and let cool completely.
Stir together gin, lime juice, lemon juice, and mint syrup in a punch bowl. Top with champagne. Serve punch over ice, garnished with mint sprigs and lime wheels.
Mix lemonade and water and chill.
Before serving, add ginger ale and sparkling water and pour over ice cubes in a large punch bowl.
Pour chilled champagne over punch and stir gently.
Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.