This is the best champagne punch recipe. The only one you’ll ever need. It is my family’s go-to celebratory recipe and we’ve been serving it for years. But if you get the chance you really should serve it to your friends out in the middle of the desert. All images via Tammy Mendoza.
Since we were headed out to Palm Springs to shoot some new head shots, we thought it would be fun if we shot a recipe post while we were out there. This is the type of stuff that is so fun for a creative person. So often I have these big ideas in my head but the logistics to pull them off are a little bit too much for one person, or on account of family time constraints. I was SO excited to be able to sneak away with Tammy and Lauren and get to do something totally different.
What I love about champagne punch is that it works well for a crowd and because of all the other ingredients, you don’t need to splurge on the good bubbly. A super cheap bottle is perfect. And since this is SO yummy, you will need to make several batches. Know that going in and have several batches prepped ahead of time.
Although this is a punch and your natural instinct might be to run towards your standard punch bowl, you should change things up a bit. I like to serve this Here I decided to use a vase to serve the punch in.
But if that’s not your jam, simply make several batches and serve them in mismatched glass jars. Empty wine bottles are perfect for this. And this is a great way to make sure that all your guests can get their beverage quickly without having to wait for the ladle.
- 1 can (46 oz.) Pineapple Juice (cold)
- 1 bottle (28 oz.0 Club Soda (cold)
- 1 can (6 oz.) Frozen OJ Concentrate (thawed)
- 1 bottle Champagne or Sparkling Wine (chilled)
- 1 lemon or lime, finely sliced for garnish
- 1 cup fresh or frozen raspberries for garnish (optional)
- Combine all ingredients, stir and serve.
- Garnish with a slice of fresh lemon or lime.
- Can be made the night before but wait to add the club soda and champagne until ready to serve.
- Should at least plan to double or triple the recipe. It is a crowd pleaser.
All images by Tammy Mendoza of Dez and Tam Photography
*I did not create this recipe. Years ago, before blogs and Pinterest, when you found a recipe you liked, you wrote it down and emailed it to all your friends and family. The source for this recipe is long gone. If you know the source, please share! I like to credit when credit is due!