Marisa Chafetz / Supercall

Brandy • Sweet
No-Brainer Champagne Punch

Recipes for punches can often seem taxing, but they don’t have to be. When broken down, the beverage essentially needs ice, water, citrus, sugar and alcohol, plus a little garnish and color for visual stimulation. There’s a decent chance you already have all the ingredients for this super-simple punch lying around. Created by writer Paul Schrodt, it is as simple as possible and highly customizable. While you can use any liqueur you like, fruity ones like orange, apricot and peach work best.

Note: The key to creating an over-the-top punch that will wow your guests is a massive hunk of berry-speckled ice. It’s easy. All you need to do is fill a bundt pan halfway with water and put it in the freezer. Once it’s frozen, add some berries (whatever’s in season) and fill the rest of the way with water. Freeze the mold completely overnight and add it to your punch just before serving. It will chill and dilute the punch perfectly while adding style and color.

The Essentials

liqueur (such as orange, apricot or peach)
Champagne or Sparkling Wine, chilled
The Details
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6 oz fresh lemon juice (from about 6 lemons)
.5 Cup Superfine sugar
9 oz brandy
3 oz liqueur (such as orange, apricot or peach)
1 750-ml bottle of Champagne or Sparkling Wine, chilled
club soda, to top
Freshly grated nutmeg, for garnish
Ice mold, for garnish (see note above)


  • A couple hours before serving, stir lemon juice and sugar in a large punch bowl until sugar is dissolved. (The acid helps the process along.) Throw a few of the lemon rinds into the bowl, which will release oils that give body to the punch.
  • When ready to serve, add brandy, liqueur, sparkling wine and the massive hunk of ice.
  • Stir, top with club soda to taste, and garnish with nutmeg.