Sparkling Champagne Punch
Submitted by Kaz
A bubbly champagne punch with lemonade, pineapple juice, ginger ale, and tonic water. Makes 7 quarts for a crowd. The ultimate party punch bowl recipe for celebrations.
YIELD
7 servingsPREP
10 minCOOK
0 minREADY
10 minPop the cork and pour with confidence. This punch is a crowd-pleaser every single time.
Frozen lemonade and pineapple juice concentrate get mixed with water and chilled, then right before guests arrive, you pour the whole thing over ice in a big punch bowl and add ginger ale, tonic water, and a bottle of champagne.
The result is fizzy, fruity, and just boozy enough to keep the party rolling. Makes a full 7 quarts, so you won’t be running back to the kitchen every five minutes for refills.
Pro Tips
- Chill every single ingredient before combining. Warm liquids will melt the ice too fast and water down the punch.
- Add the champagne and ginger ale right before serving to keep maximum fizz. Stir gently so you don’t lose the bubbles.
- Freeze some of the lemonade-pineapple mixture in a bundt pan or ring mold for an ice ring that chills without diluting.
Ingredients
Directions
Combine first 3 ingredients; chill well.
To serve punch, pour juice mixture over ice in a large punch bowl.
Gently stir in ginger ale, tonic water, and champagne.
Yeild: 7 quarts
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