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Champagne Punch with Raspberry and Orange Liqueur

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I first made this punch at a summer gathering when I realized my usual gin cocktail was too stiff for the heat. The bright citrus cut through the sweetness of the liqueur, and guests kept asking for the recipe before they even finished their first glass.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Drinks
Cuisine: American
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

Base Liquids
  • 1 bottle 750ml dry sparkling wine or Champagne, chilled
  • 3 oz raspberry liqueur such as Chambord, chilled
  • 2 oz orange liqueur such as Cointreau or Triple Sec, chilled
  • 4 oz fresh orange juice strained to remove pulp
Garnish
  • Fresh raspberries and orange slices for garnish

Method
 

  1. Chill a large glass pitcher in the refrigerator for at least 30 minutes before serving. This helps maintain the carbonation of the sparkling wine.
  2. Pour the chilled raspberry liqueur, orange liqueur, and fresh orange juice into the cold pitcher. Stir gently with a long spoon to combine the base liquids.
  3. Slowly pour the chilled sparkling wine into the mixture. Pouring slowly down the side of the pitcher helps preserve the bubbles. Do not stir vigorously; just give it one gentle fold if needed.
  4. Taste and adjust sweetness if desired, though the balance should be bright and dry. Add fresh raspberries and orange slices to serve immediately in chilled flutes or coupes.

Nutrition

Calories: 145kcalCarbohydrates: 9gSodium: 7mgPotassium: 60mgSugar: 8gVitamin A: 4IUVitamin C: 15mgCalcium: 4mg

Notes

It earns its permanent spot in my rotation because it requires zero chopping and comes together in under five minutes. I always use a heavy-bottomed pitcher to keep the bubbles lively longer. If you want it extra crisp, chill your champagne glasses beforehand so the drink stays refreshing without getting watered down by melting ice.

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