Champagne Punch is a fantastic adult beverage for parties and get togethers. It’s fizzy, festive and dressed to impress!
Your holiday parties deserve a special holiday drink. Champagne Punch is fruity and refreshing, and a real crowd-pleaser. Make it year round with a few customizations, or make it a family-friendly mocktail by swapping out the champagne.
Champagne Punch is my go-to cocktail for brunches and holiday parties because it’s easy to make, people love it and I can easily customize it for the season. I love it because it’s the perfect amount of fizzy, sweet, and tart.
750 mL Brut Champagne – “Brut” refers to a very dry, unsweetened sparkling wine or champagne. You need one bottle of champagne.
Ginger Ale – Bubbly and fizzy, and not too sweet.
Cranberry juice – sweet and tart
Limes – the juice of one lime is added to the punch, but more limes are used for a garnish.
Frozen cranberries – also for garnish or floating in your drink.
How To Make Champagne Punch
In a large punch bowl, mix equal parts champagne, ginger ale and cranberry juice.
Stir in fresh lime juice.
Top the punch with ice and optional garnishes.
Frequently Asked Questions
How do you keep Champagne Punch cold?
If you’re serving in a punch bowl, freeze large blocks or rings of ice to help keep your punch cold without watering it down. Or freeze some extra juice. For a festive look, freeze some fruit in the ice.
What is the best champagne for punch?
Look for a “Brut” champagne, rather than a dry sparkling wine. Brut is dry and unsweetened, which is what you want. Sparkling wines, even the dry ones, are too sweet for this punch.
How long does this punch last?
Once opened, champagne stays bubbly for about 24 hours. You’ll want to drink this punch or toss any leftovers rather than store them.
Can you make champagne cocktails in advance?
No, I don’t recommend making this drink in advance. You’ll lose the bubbles within a few hours.
If serving from a punch bowl, you can add the lime slices, frozen cranberries, and some rosemary and mint to float on top.
If serving in individual glasses, add cranberries and lime slices to each glass, and top with a sprig of fresh mint or rosemary.
This recipe is delicious as written and is perfect for holiday gatherings like Christmas, Thanksgiving, or New Year’s Eve. However, you can make this punch year round by making just a few simple adjustments:
Citrus and Berries: Instead of cranberry juice, use lemonade or orange juice and sub the ginger ale for lemon-lime soda. Add fresh berries, orange slices or lemon slices and sprigs of mint to each glass or to float in your punch bowl.
Pink Champagne: Instead of cranberries, float some fresh raspberries or strawberries in your punch and use pink lemonade instead of cranberry juice. Perfect for a bridal shower punch.
Tropical: Sub the cranberry juice for pineapple juice, and add chunks of tropical fruit, like mangoes and pineapple, as a garnish.
How to Make a Champagne Mocktail: To make this punch non-alcoholic, simply replace the champagne with club soda.
Sometimes, I serve this punch with just the ginger ale and cranberry juice and serve the champagne on the side for those who want to add it.
Serve this with extra cranberry juice near the punch bowl so people can adjust the sweetness if desired.
This recipe will fill a 2 gallon quart punch bowl or 2 4-quart pitchers.
A dry white wine can be used, but won’t have the same fizz factor as champagne.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.