Champagne Cocktail
Submitted by thefly
A fizzy, citrus-bright champagne punch made with orange juice and limeade concentrates, two bottles of bubbly, and sparkling water over crushed ice. Serves 36 and comes together in 10 minutes flat.
YIELD
36 servingsPREP
10 minCOOK
20 minREADY
10 minThrowing a party? This punch does the bartending for you.
Two bottles of champagne meet frozen orange juice and limeade concentrates in a big punch bowl, topped off with sparkling water and poured over crushed ice.
It’s bright, bubbly, and dangerously drinkable. The citrus keeps it from being too sweet, and the fizz keeps glasses coming back for refills.
Ten minutes of stirring, 36 servings, zero stress.
Pro Tips
- Keep everything ice cold before mixing. Warm champagne goes flat the second it hits the bowl.
- Add the champagne and sparkling water last, right before guests arrive, to keep maximum fizz.
- For a non-alcoholic version, swap the champagne for ginger ale or sparkling cider.
Ingredients
Directions
Combine orange juice and limeade concentrates in a large punch bowl.
Stir until well blended.
Add champagne and sparkling water, stirring well.
Serve punch over crushed ice.
Comments
