Champagne Christmas Punch

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dotw logoWe always say the holidays are made from punch. From the book Hot Toddies: Mulled Wine, Buttered Rum, Spiced Cider, and Other Soul-Warming Winter Drinks.


  • 2 750 ml bottles of chilled brut champagne or sparkling wine
  • 2 liters ginger ale
  • 16 oz lemonade
  • 16 oz orange juice
  • 15 sliced strawberries
  • 15 whole strawberries


Combine the champagne, ginger ale, lemonade and orange juice in a larger punch bowl (at least 6 quarts). Make sure all they are all well chilled. You can adjust strength by either adding champagne to strengthen or orange juice to cut it a bit. And the sliced strawberries to the punch and cut a slit in the whole one and place them around the edge of the bowl.

The punch is completed with an ice ring of lemonade and slice strawberries. To make the ice ring, use a gelatin mold that will fit inside the punch bowl. Fill the mold with lemonade and strawberries and freeze for at least 1 ½ hours. Gently tap the ice ring out of the mold on a flat surface and float in the punch once you are ready to serve. Serves 12–15.

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