Holiday Champagne Punch

This hits the perfect balance between sweet, tart and potent with its combination of cognac, apricot brandy and raspberry eau de vie – known as framboise.

Holiday Champagne Punch Recipe
This colorful punch is sure to perk up any holiday party.

My friend Kalisa makes this wickedly delicious holiday punch each year. Start this punch the day before you plan to serve it.

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[ingredients-list title=”Ingredients” serving_size=””]

  • 1 cup orange juice
  • ½ cup water
  • 1 cup pomegranate seeds, divided use
  • ¾ cup framboise (raspberry eau-de-vie)
  • ½ cup VSOP cognac


  • ¼ cup apricot brandy
  • 1 orange, thinly sliced
  • 1 lemon, thinly sliced
  • ½ cup sugar
  • ½ cup Homemade Sour Mix
  • 2 bottles brut sparkling wine


[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Combine the orange juice, water and ½ cup pomegranate seeds in a small ring gelatin mold or a small square plastic container with a lid. Freeze for 24 hours. Combine the framboise, cognac, apricot brandy, orange and lemon slices and sugar in a plastic container. Let the fruit soak in the liquor overnight. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]The day you plan to serve the punch, pour the sour mix and two bottles of sparkling wine in a large punch bowl. Add the liquor-soaked fruit and the remaining 1/2 cup of pomegranate seeds. Crown punch with the orange and pomegranate ice mold, which will keep the punch cold. Makes 12 servings (enough for 6 people).[/step-item][/step-list-wrapper]

From The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99)

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Originally Published in Reader's Digest