Champagne Holiday Punch Food

CHAMPAGNE PUNCH

Steps:

• Mix the juice concentrates in punch bowl (do not add water).
• Stir in the Gingerale then add the Champagne (do not stir after adding the champagne!)
• ** Note ** The large bottles of Gingerale and Champagne should be equal volumes (I use 2 L. bottles).

CHAMPAGNE PUNCH

Steps:

• In a large bowl or pitcher, stir together the Grand Marnier, vodka, and pomegranate juice. Cover with plastic wrap and chill for at least 1 hour or overnight. (You can do this in the bowl or pitcher you plan to serve the punch in if it can fit in your refrigerator).
• Shortly before serving, slowly pour the pomegranate mixture into a serving pitcher or bowl (if it isn't in there already). Add the ginger ale and champagne. Stir gently to combine. Top with orange slices, lemon slices, and raspberries. Serve cold, garnished with additional fruit and mint.

CHAMPAGNE HOLIDAY PUNCH

Steps:

• In a saucepan, bring water, sugar, cinnamon sticks and cloves to boil.
• Reduce heat and simmer for 5 minutes.
• Discard cinnamon and cloves.
• Cool to room temperature and pour into a large pitcher.
• Add cranberry juice and pineapple juice, stirring well to combine.
• Chill in fridge until ready to serve.
• At serving time, add 1 bottle of chilled champagne.
• When you get ready to serve this punch, just pour a little Grand Marnier or any orange liqueur into a shallow dish. Pour some colored sugar (or nonpareils) into a bowl.
• Dip the rim of the champagne glass into the Grand Marnier, then into the bowl of colored sugar or nonpareils. Then pour the punch into the glass.
• Helpful Tip: You can serve the punch from a punch bowl and ladle it into the glass, but since the opening of a champagne glass is so small this can be pretty messy with the punch ending up running down the sides of the glass. I found it's much easier to just pour it from a pitcher. Or, if you have a beverage server with a spout, that will work well, too.