Champagne Punch With Raspberry Orange Liqueur Recipe 425 Food

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 PUNCH WITH RASPBERRY & ORANGE LIQUEUR RECIPE - (4.2/5)

Steps:

• Chill the champagne and fruit juice. Mix 3 tablespoons sugar with 2 tablespoons water in a small bowl. Microwave for 1 to 2 minutes, until the sugar dissolves. Pour into a shallow dish. Then mix the remaining 3 tablespoons of sugar with the ground ginger. Place in a separate shallow dish for dipping. In a large punch bowl, mix the champagne, juice and both liqueurs. Garnish with orange slices, raspberries and ginger slices. To serve, dip the rims of the punch glasses into the simple syrup. Then immediately dip them in the ginger sugar. Ladle the punch into the glasses and pass around. Cheers!

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:

• Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.
• Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups.

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.

RASPBERRY CHAMPAGNE PUNCH

Steps:

• Combine all in large punch bowl (except sherbet) til well combined and sugar is dissolved.
• Add scoops of sherbet just before serving.
• This serves 15-20 guests using small, 4-6 oz. punch cups.

ORANGE CHAMPAGNE PUNCH

Steps:

• In a large mixing bowl, place the orange juice concentrage, the orange liqueur and 1 bottles of the ginger ale. Stir well.
• Place the ice ring in the punch bowl and slowly pour the liquid mixture.
• Then, SLOWLY pour in the remaining ginger ale and champagne.
• Stir slightly before serving.