Pink Champagne Punch
Ring in the New Year with this delicious pink champagne punch in hand.
What could be better than ringing in the New Year with something deliciously bubbly in hand? This pink champagne punch combines different fruit-flavoured liquors with carbonated beverages and pink champagne to provide a flavourful and effervescent start to the year.
I like to serve this straight up, but on the rocks is also an option, as are the fresh raspberries. Other fresh fruit that would go well with this punch are cherries or pineapple wedges.
Happy New Year!
Ingredients
(Makes 18 servings)
1 cup Cointreau (or Triple Sec)
1 cup pineapple brandy (like Paul Masson, or Hartley)
1/2 cup raspberry liqueur (like Bols, Chambord, or Chase)
3 cans (330 ml each) Dark Morello Cherry & Pomegranate San Pellegrino
1 bottle (1litre) ginger ale
2 bottles (750 ml each) pink champagne or pink sparkling wine
raspberries (optional)
Directions
Refrigerate the list of ingredients for several hours, or preferably, overnight. When it's time to serve, combine all the ingredients in a large punch bowl, or divided across pitchers. Serve with or without ice and optional raspberry garnish.
Nutritional Information Per Serving:
total calories = 203.5 | total fat = 0g | saturated fat = 0g | cholesterol = 0mg | sodium = 10.69mg | net carbohydrates = 16.9g | dietary fibre = 0g | sugars = 12.03g | protein = 0g
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