How To make Champagne Punch
2 c Granulated sugar
2 c Fresh lemon juice
1 ea 750ml bottle dry white wine
1 ea 750ml bottle champagne
2 ea Large bottles of soda water
1/4 c Orange liqueur
1 ea Pineapple quartered, grated
In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. let mixture chill and serve in small glasses.
How To make Champagne Punch's Videos
Easy holiday punch
I make a fun punch for the upcoming holidays.
How to Make Champagne Punch | Holiday Drink Recipes | Allrecipes.com
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Champagne Punch III:
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Cranberry Champagne Punch
CRANBERRY CHAMPAGNE PUNCH // CRAZYFORCRUST.COM
Cranberry Champagne Punch is the perfect holiday drink! Champagne with cranberry, pineapple, and vodka makes a punch that tastes like juice. Merry Christmas, lol.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
Champagne but better! | How to Drink
Old with the Old and in with the New, here's to 2022! Hope you're having a fantastic New Year!
Check out the How to Drink, more or less official, bottle collection -
Happy New Year! Here are some fun ways to enjoy champagne on New Years Eve, or anytime really.
1855-ish Champagne Cocktail:
Fill a tumbler with cracked ice
Put in 2 bar spoons of simple syrup
2 dashes of angostura bitters
Stir to incorporate
Top with Martini Rossi Asti
1898-ish Champagne Cocktail:
Soak sugar cube in bitters
Place soaked sugar cube at the bottom of a coupe
In mixing glass stir .5 oz -or- 15 ml of Cognac in ice to chill (Pierre Ferrand)
Strain cognac around sugar cube
Top with dry champagne (Chandon Brut)
Optional Additions:
Bar spoon of simple
Few dashes of Ango
Twist of lemon
Prince of Whales Cocktail:
In shaking tin
.25 oz -or- 8 ml Simple Syrup
1 cube of pineapple
1 bar spoon of Luxardo Maraschino Liqueur
A single dash of Angostura bitters
1.5 oz -or- 45 ml Rye (Old Forester)
Add ice and shake
Double strain into coupe
Top off with brut (Chandon Brut)
Garnish with twist of lemon
The Chicago Cocktail:
Cover a coupe with lemon juice and frost with sugar
In shaker
Dash of angostura bitters
Dash of Curaçao (Pierre Ferrand Dry Curaçao)
.75 oz -or- 22 ml Cognac (Pierre Ferrand)
Add ice and shake
Strain into frosted coupe
Top with Half Brut and Half Asti
00:00 - Opener
00:24 - Champagne Cocktail Intro
00:50 - 1855-ish Champagne Cocktail
02:59 - 1898-ish Champagne Cocktail
06:25 - Ways to improve the 1898-ish Champagne Cocktail
07:52 - Prince of Whales Cocktail
12:07 - The Chicago Cocktail
15:40 - Final thoughts
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Mimosa - Champagne Cocktail for brunch!
Mimosas are the champagne cocktail you make for brunch with friends and celebratory occasions like Mother's Day and Christmas! The simplest of all cocktails in the world, made with 2 parts sparkling wine or champagne, and 1 part orange juice.
As with most thing, the better the champagne, the better the Mimosa. But if you're on a budget, this is by far the easiest and best way to dress up an inexpensive champagne and turn it into a cocktail delight!
The Best Champagne Cocktail - festive and fun
The best way to say Happy New Year is with champagne, and why not turn that into a cocktail! This easy-to-build drink dates back to the mid 1800's and is a simple blend of champagne, bitters, and sugar. This year, however, I believe we've all earned a little something extra in our cocktail, so I'm adding a bit of cognac. It's completely optional of course, but I think the addition makes this version the best. I hope you enjoy this take on the classic. Here's to a fresh start.
Happy New Year!
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TIME STAMPS
Intro: 0:00
The Booze: 1:52
The Recipe: 3:42
Sips: 6:48
THE RECIPE:
5 oz. (150 ml) Laurent-Perrier La Cuvée Champagne
3/4 oz. (22.5 ml) Maison Rouge V.S.O.P. Cognac
Angostura Aromatic Bitters (Enough to saturate 1 sugar cube. No more. No less.)
1 sugar cube (brown or white sugar)
Lemon and/or orange zest for garnish
THE TOOLS:
The glassware:
My workhorse double jigger:
Bar spoon:
Y Peeler:
Rubber bar mat (6x12):
Champagne flutes:
My trusty mini freezer:
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