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Fruity Champagne Punch
Nothing says "the holidays!" like fizzy, bubbly champagne. But if you want to kick things up a notch at your next party, try this Fruity Champagne Punch.
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings, approx. 6 fl. oz. each
Calories 91 kcal
Ingredients
- ice
- 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 for garnish
Instructions
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Place ice in a large punch bowl.
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Add champagne, brandy, Cointreau, and soda water; mix well.
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Add pineapple and orange; mix gently to blend.
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Serve punch in champagne flutes (or punch glasses); garnish with mint leaves.
Recipe Notes
The best way to cut a pineapple is to evenly cut off top and bottom of pineapple, using a sharp (or serrated) knife. Stand pineapple up and cut skin off in long strips; cutting from top to bottom. Make sure you cut out any eyes (brown prickly pines) that remain. 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.
The Nutrition Facts box below provides estimated nutritional information for this recipe.