PUNCH RECIPES
Many modern hosts don't think of themselves as "punch people." Yet punch, when conceived and executed with style, can be the party-giver's best friend. Think of what punch has going for it: 1) It's easy to make; 2) It's gorgeous and 3) It's simple to serve – no mixing or fussing.
There's no real mystery to punch: It's just a big cocktail in a bowl. But there's the rub: What if you don't have a punch bowl? Not to worry. Punch can be presented in almost any kind of vessel, including hollowed-out watermelons, oversize metal mixing bowls, or big ol' pasta pots.
Click on the links to view the punch recipe:
Winterfruit Punch - New and perfect for the holidays!
Celebration Punch - New!
Classic Champagne Punch
Raspberry Delight
Peachy Punch
Mimosa-style Punch
Blood Orange Vampire Punch
Classic Champagne Punch
(Perfect for weddings)
3 cups peeled, seasonal fruits, i.e: oranges, strawberries, pineapple, sliced lemon and apricots
16-18 oz. Cognac
1 large block of ice
3 chilled bottles of Freixenet
24 oz. sparkling water or club soda
Maraschino cherry juice for sweetness and color (optional)
Place peeled fruit in large punch bowl and add cognac. Add the block of ice, Freixenet and sparkling water. Stir briefly so as not to flatten bubbles. Add a dash of maraschino cherry juice, if desired. Serve in chilled wine glasses or punch cups. Makes approximately 25-30 4 oz. servings.
Download recipe PDF.
Raspberry Delight
1 cup fresh raspberries
1 pint raspberry sorbet
1 liter bottle of sparkling water or club soda, not chilled
2 bottles Freixenet sparkling wine, chilled ice as needed
Pour ginger ale or club soda, into bowl. Add sorbet and mix until dissolved. Add chilled Freixenet and fresh raspberries. Add ice as needed. Serves 8-10 with a 4 oz. serving. Recipe can be doubled, tripled, etc.
Download recipe PDF.
Peachy Punch
1 cup sliced peaches or nectarines
4 oz. Peach Schnappes
1-liter bottle sparkling water or club soda
1 bottle Freixenet sparkling wine, chilled ice as needed
Pour liquids together over ice. Add fruit and stir. Serves 8-10 with a 4 oz. serving.
Download recipe PDF.
Mimosa-style Punch
2 cups orange juice
3 oz. brandy
3 oz. triple sec
2 one-liter bottles sparkling water
2 bottles Freixenet sparkling wine
Mix together and pour over ice. Serves 16-18 with a 4 oz. serving. Download recipe PDF.
Blood Orange Vampire Punch
Liven up your adult Halloween festivities with a spooky sparkling punch bubbling with Freixenet Cordon Negro Brut, America's favorite bubbly, already dressed for Halloween in its famous black bottle. Serves 10
2-750 ml bottles Freixenet Cordon Negro Brut sparkling wine (or one 1.5 L bottle)
½ cup blood orange juice
½ cup orange liqueur
½ cup mandarin-orange flavored vodka
1 blood orange, sliced Ice cubes
Starting with all ingredients well chilled, mix blood orange juice, orange liqueur, vodka and ice cubes in a large punch bowl. Pour in Freixenet Cordon Negro Brut. Float orange slices on top of the punch. To add some mystery to your bar offerings:
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Place a bowl of dry ice below the punch bowl and pour hot water over it for that spooky, billowing cloud effect of a witch's cauldron. (If using dry ice, omit ice cubes.)
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Use ice cubes in any shape - try jack-o-lantern, ghost or bat shapes!
- Have some Freixenet Cordon Negro minis on hand for guests to sip with a straw!
Download recipe PDF.
Winterfruit Punch
(serves 12)
1 can (12 oz.) frozen cranberry-apple juice concentrate, thawed
½ cup orange-flavored liqueur
1 Tbsp lemon juice
1 red apple, cored and thinly sliced
3 cups ice cubes
2 bottles Freixenet sparkling wine
In a 1- to 1 ½ quart pitcher mix concentrate, liqueur, and lemon juice. Add apple slices and ice cubes; mix thoroughly. For each serving, pour 1 part juice mixture and 2 parts Freixenet sparkling wine into champagne flute. Garnish with an apple slice and serve.
Download recipe PDF.
Celebration Punch
(serves 12)
1 can (12 oz.) frozen lemonade concentrate, thawed
1 cup brandy
6 Tbsp sugar
½ orange, thinly sliced
½ lemon, thinly sliced
3 cups ice cubes
2 bottles Freixenet sparkling wine
In a 1- to 1 1/2 quart pitcher, mix concentrate, brandy and sugar until sugar is dissolved. Cut orange and lemon slices into quarters; add to pitcher with ice cubes. Mix thoroughly. For each serving, pour 1 part lemonade mixture and 2 parts Freixenet sparkling wine into champagne flute. Garnish with a few citrus pieces and serve. Download recipe PDF.
