Nothing says “it’s a party!” like a bottle of fizzy, bubbly champagne. But if you want to kick things up a notch at your next soiree, try this Fruity Champagne Punch.
Obviously, champagne is amazing on its own, but there’s no end to the number of refreshing and brightly flavored cocktails you can make with it.
This fruity punch is a lighter alternative to typical drinks like egg nog and other creamy drinks.
Cointreau is a beautiful orange liqueur that provides a burst of summery zing, and when you combine it with orange and pineapple slices, it’ll make you (almost) forget it’s winter.
And don’t feel limited to pineapples and oranges: You can use whatever fruits strike your tastebuds’ fancy or citrus fruits that are in season.
Pro tip: The best way to cut a pineapple is to evenly cut off the top and bottom of the pineapple, using a sharp (or serrated) knife. Stand the pineapple up and cut the skin off in long strips starting at the top down to the bottom.
Make sure you cut out any “eyes” (brown prickly pines) that remain in the flesh. Cut pineapple lengthwise into quarters. Stand each on end and cut out the core (hard, woody section). Cut one quarter into thin slices. Save the rest for later!
Variation: You can use an apple brandy and substitute apple slices for pineapple.
Fruity Champagne Punch
- 1 (750 ml) bottle brut champagne, chilled
- 1½ fl. oz. brandy
- 1½ fl. oz. Cointreau
- 1 (1 liter) bottle soda water
- ¼ medium pineapple, skin and core removed, cut into slices
- 1 medium orange, cut in half, cut into thin slices
- ¼ cup fresh mint leaves (for garnish)
Place ice in a large punch bowl.
Add champagne, brandy, Cointreau, and soda water; mix well.
Add pineapple and orange; mix gently to blend.
Serve punch in champagne flutes (or punch glasses); garnish with mint leaves.