Champagne Punch Cocktail Recipe

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Champagne Punch Nutrition Facts






Created by

Nic Polotnianko

I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.

Last Updated: January 7, 2024


Champagne Punch is a classic cocktail that dates back to the 17th century. It was first created in England and quickly gained popularity among the upper class. This elegant and festive cocktail is perfect for celebrations, weddings, and holiday gatherings. It's a crowd-pleaser that combines the sophistication of champagne with the refreshing flavors of fruit and other spirits.

  • Originated in England in the 17th century
  • Popular among the upper class
  • Ideal for celebrations and special occasions

How Champagne Punch Tastes?

Champagne Punch is a delightful blend of sweet, fruity, and effervescent flavors. The champagne adds a crisp, bubbly sensation, while the fruit juices and liqueurs provide a refreshing sweetness. The taste is well-balanced, with a hint of tartness from the citrus fruits.

Interesting facts about Champagne Punch

  • Champagne Punch is often served in a large punch bowl, making it perfect for entertaining large groups of people
  • The cocktail can be easily customized by adding different fruits, liqueurs, or even swapping out the champagne for another sparkling wine
  • Traditionally, Champagne Punch was served at high society events, such as royal weddings and aristocratic parties



Champagne adds sophistication and bubbles that create a festive feel. Its acidity balances the sweetness of the other ingredients. Too much Champagne can make the punch too alcoholic and acidic, while too little can leave you with a flat, overly sweet drink.

Emma Rose

Orange Liqueur

Orange liqueur brings a subtle citrus sweetness and depth. Without it, you'd miss the rounded, complex flavor. Overdo it, and your punch may become too strong and overshadow the other flavors.

Alex Green


Brandy introduces a warming, smooth oakiness. It's the backbone of the punch's booziness. Skipping it would make a lighter, less complex punch. Pour in too much, and you'll overpower the delicate balance.

Mary Mitkina

Lemon Juice

Fresh lemon juice provides a tart zing, balancing the sweetness. It's crucial for that refreshing tang. If you forget the lemon juice, the punch may be too sweet.

Emma Rose

Simple Syrup

Simple syrup is the sweetener that ties everything together. Too much could make the drink cloying, while not enough could result in a punch that's too tart.

Alex Green

Orange Juice

It adds fruitiness and a little tang. Orange juice melds the flavors and adds body. Lack of it would take away the punch’s smooth citrus character.

Mary Mitkina

Club Soda

Club soda brings effervescence without the alcoholic content of champagne, lightening the drink. Too much could dilute the punch, but too little could leave it feeling heavy.

Emma Rose


Ice chills the punch, keeping it refreshing. Without enough ice, the punch may become too warm too quickly, negatively affecting the flavors.

Alex Green

Fresh Fruit and Mint Leaves

They serve as garnish, adding an aesthetic appeal and a burst of fresh flavor. Skimp on these, and your punch might look and taste a little less special.

Mary Mitkina

Recipe. How to make Champagne Punch Drink

  1. In a large punch bowl, combine the following ingredients:
    • 750ml Champagne
    • 120ml orange liqueur
    • 120ml brandy
    • 60ml lemon juice
    • 60ml simple syrup
    • 240ml orange juice
    • 240ml club soda
  2. Stir the mixture gently to combine.
  3. Add ice to the punch bowl to chill the mixture.
  4. Garnish with fresh fruit and mint leaves.
  5. Serve in punch glasses or champagne flutes.

Pro Tips

  • Chill all your ingredients before mixing to keep the punch cold for longer.
  • Use freshly squeezed orange juice for a more vibrant flavor.
  • Add the champagne last to preserve its bubbles.
  • Garnish with seasonal fruits to add a festive touch.

Perfect Pairings


  • Appetizers: Light appetizers like canapés or seafood such as shrimp cocktails and oysters pair wonderfully with the effervescence and acidity of this Champagne Punch.
  • Cheeses: Soft cheeses like Brie or Camembert, or a mild goat cheese offer a delightful contrast to the punch’s citrus notes.
  • Desserts: Opt for fruit-based desserts like a fresh fruit tart or lemon sorbet which will complement the fresh fruit flavors in the punch.


Avoid pairing with other alcoholic beverages to let the punch shine and to manage overall alcohol consumption.


This Champagne Punch is perfect for brunches, wedding showers, or any celebratory event where a toast might be in order!

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What you could change in Champagne Punch

  • Champagne: Can be replaced with any other sparkling wine.
  • Orange liqueur: Triple sec or Grand Marnier can be used.
  • Brandy: Cognac or Armagnac can be used.
  • Simple syrup: Can be replaced with honey or agave syrup.

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And of course - twists🍹

Rosé Champagne Punch

Use Rosé Champagne for a blush color and berry notes. Substitute orange liqueur with elderflower liqueur for a floral twist. This version is more aromatic and has a playful pink hue perfect for a summer gathering.

Winter Spice Punch

Infuse the brandy with spices like cinnamon, star anise, and cloves before adding it to the punch. This will give a warm and cozy flavor profile, suited for a chilly evening or a winter festivity.

Tropical Punch

Swap out orange juice for a mix of pineapple and mango juices. Add a splash of coconut water and garnish with tropical fruits like kiwi and pineapple. This twist transports your taste buds to a beachside paradise with every sip.

In case you forgot basics how to make Champagne Punch

The basic composition of simple syrup is relatively straightforward – a 1:1 ratio of sugar and water. This mixture is heated until the sugar dissolves, resulting in a clear, sweet syrup.

Learn everything about simple syrup

Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.

Learn everything on how to stir

Garnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).

Learn everything on garnishing

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Frequently Asked Questions on Champagne Punch

Can I use non-alcoholic champagne for the Champagne Punch?

Yes, you can substitute the champagne with a non-alcoholic version for a non-alcoholic Champagne Punch. However, it might slightly alter the original taste and feel of the cocktail.

How long can I store the Champagne Punch?

Champagne Punch is best served immediately after preparation. If it's necessary to store it, refrigerate but consume within 1-2 days. Over time, the effervescence of the champagne will fade.

Are there any specific champagne brands recommended for making Champagne Punch?

You can use any brand of champagne you prefer or find available. Generally, a dry or Brut champagne is recommended because it balances well with the sweetness of the other ingredients.

Can I make Champagne Punch in advance of my event?

Yes, you can mix the brandy, orange liqueur, and other ingredients in advance. However, add the champagne and club soda just before serving to retain the fizziness.

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