Champagne Punch

This is the kind of punch that anchors a party. A full bottle of champagne, a bottle of dry white wine, fresh lemon juice, grated pineapple, orange liqueur, and soda water all mixed in a big punch bowl over a block of ice. It’s festive, fizzy, and dangerously easy to drink.

The grated pineapple is the unexpected detail here. Not pineapple juice, not chunks. Grated. It breaks down into the punch and creates a subtle, pulpy sweetness that juice alone can’t replicate. You taste pineapple in every sip without it dominating.

Two cups of fresh lemon juice balances all that sweetness from the sugar and fruit. It keeps the punch tasting bright and crisp instead of cloyingly sweet. The orange liqueur (Triple Sec, Grand Marnier, or Cointreau) adds a fragrant citrus layer on top.

Use a large block of ice instead of cubes. It melts slower and dilutes the punch less over the course of a long party.

Kitchen Tips

• Chill all the liquids before combining. Warm champagne goes flat the moment it hits the bowl
• Add the champagne and soda water last, right before guests arrive, to keep the fizz alive
• Dissolve the sugar in the lemon juice first by stirring vigorously. Undissolved sugar sinks to the bottom of the bowl
• Garnish with whole strawberries and pineapple wedges floating on top for color

Variations

• Use prosecco or cava instead of champagne for a more budget-friendly version
• Swap the white wine for rose for a pink champagne punch
• Add sliced peaches or raspberries as a seasonal fruit garnish