Cognac Sauternes Champagne Punch Food

CHAMPAGNE PUNCH

Steps:

• Mix all and serve immediately.

COGNAC-SAUTERNES-CHAMPAGNE PUNCH

Steps:

• In a large container, combine the Cognac with the.
• lemons and pineapple. Place in the refrigerator and let.
• steep for 3 to 4 hours or overnight.
• In a 2-gallon punch bowl, add the sherry and Sauternes;.
• add the sugar and let it dissolve. Once the sugar has.
• dissolved, add the Cognac-fruit mixture, the Champagne.
• and enough ice to chill. Ladle into glasses and serve.

WATERMELON CHAMPAGNE PUNCH

Steps:

• For ice mold, place orange sliced in the bottom of a bundt pan or other decorative mold; pour juice over slices; freeze until solid, at least 8 hours.
• Scoop 3 cups of melon balls from watermelon, using the small end of a melon baller.
• Place melon balls in a plastic bag; refrigerate until serving time; cut remaining watermelon flesh into chunks; place in a blender, add sugar and lime juice; process in blender or food processor until smooth; press through a fine mesh strainer; refrigerate in an airtight container until ready to serve.
• Remove ice ring just before serving by dipping the bottom of the mold in a sinkful of hot water for about 12 seconds; invert over a plate to unmold, gently slide the mold into punch bowl.
• Pour in half of the chilled puree; pour in champagne from 2 bottles; garnish with melon balls, reserving some for individual punch glasses; replenish the punch with remaining puree and champagne as needed.

CHAMPAGNE-WHITE WINE PUNCH

Steps:

• In a large jug, combine white wine, apricot brandy and triple sec. Cover and chill until ready to use.
• At serving time, add champagne and soda water, stir to blend, and pour into a punch bowl.
• Add an ice ring to the punch bowl, and serve.

MOCK CHAMPAGNE PUNCH

Steps:

• Heat the sugar and the water slowly until all the sugar is melted, stirring occasionally. Let this mixture cool.
• Add the lemon juice, almond extract, and vanilla extract.
• For every cup of this mixture, put 2 quarts of ginger ale in the punch bowl and add crushed ice.

CHAMPAGNE PUNCH

Steps:

• Boil sugar and water for 1 minute.
• Cool.
• Add all the juices and stir.
• Chill and pour over ice ring/block.
• At the last minute, add ginger ale and champagne.

CHAMPAGNE PUNCH WITH SAUTERNE

Steps:

• Combine juices, syrup and sauterne wine.
• Pour into punch bowl.
• Just before serving, pour soda water into the punch mixture.
• Add champagne and stir once or twice, just to mix.
• Add ice cubes.

CHAMPAGNE PUNCH WITH BRANDY AND CITRUS

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).
• Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.

STRAWBERRY CHAMPAGNE PUNCH

Steps:

• In a large punch bowl, combine champagne, ginger ale and strawberries. Stir gently and serve.

CHAMPAGNE PUNCH

Steps:

• In a 3-qt. pitcher, combine the juices. Refrigerate until chilled. Just before serving, stir in Champagne. Serve in Champagne glasses. If desired, garnish with lime slices.

LEMON CHAMPAGNE PUNCH

Steps:

• 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.