Champagne Punch Carafe Recipe

Chill

Place the Champagne or sparkling wine and the punch carafe (or pitcher) in the refrigerator for at least 2 hours prior to serving so the punch stays cold without over-diluting with ice.

Thinly slice the orange and lemon. If using grapes, halve them. If using pomegranate arils, measure and set aside. Prepare large ice cubes or a single large ice sphere to minimize dilution.

In a large carafe or punch pitcher (approximately 2–3 quart / 2–3 L capacity), combine the orange liqueur, fresh orange juice, fresh lemon juice, and simple syrup. Stir gently to blend.

Add the Angostura bitters to the citrus-liqueur mixture and stir once more so the bitters are evenly distributed.

Add the thin orange and lemon slices and the grapes or pomegranate arils to the carafe. Gently press a few slices against the glass for visual appeal but avoid crushing the fruit.

Add the chilled Champagne or sparkling wine slowly to the carafe. Pour down the side of the carafe or over the back of a spoon to preserve bubbles and minimize foaming.

Gently stir once with a long-handled spoon just to integrate the sparkling wine with the citrus-liqueur base. Do not over-stir to avoid losing effervescence.

Add the large ice cubes or the ice sphere to the carafe to keep the punch cold. Tuck mint sprigs among the fruit, or lightly clap them between your palms to release aroma before placing on top.

Pour punch into chilled flutes or coupe glasses, making sure each glass receives some fruit. Add a small mint sprig to each glass as garnish.

If making ahead, hold off adding the Champagne and ice until 10–15 minutes before serving to preserve carbonation. Leftover punch (without ice) can be refrigerated for up to 24 hours; add fresh Champagne when serving to re-create sparkle.