Red Velvet Punch
Ingredients:
8 C. cranberry juice cocktail
2 C. brandy
2 fifths chilled champagne
1 (6 oz.) can each of thawed
frozen orange juice,
pineapple juice, and
lemon-juice concentrates
Instructions:
Makes 25 cups, allowing 3 cups per guest.
For non-alcoholic punch, substitute 2 quarts ginger ale for champagne and 2 cups grape juice for brandy.
Origin of recipe: Wendy found this one online for Elif’s bridal shower in 2003. She made one bowl alcoholic and one non-alcoholic, and the champagne bowl was finished first! Tina Binger helped Wendy whip up another bowl real quickly.
8 C. cranberry juice cocktail
2 C. brandy
2 fifths chilled champagne
1 (6 oz.) can each of thawed
frozen orange juice,
pineapple juice, and
lemon-juice concentrates
Instructions:
- Mix cranberry juice cocktail, orange juice, pineapple juice, lemon juice and brandy in a large punch bowl over block of ice.
- Just before serving, add chilled champagne.
- Garnish with slices of lemon or lime.
Makes 25 cups, allowing 3 cups per guest.
For non-alcoholic punch, substitute 2 quarts ginger ale for champagne and 2 cups grape juice for brandy.
Origin of recipe: Wendy found this one online for Elif’s bridal shower in 2003. She made one bowl alcoholic and one non-alcoholic, and the champagne bowl was finished first! Tina Binger helped Wendy whip up another bowl real quickly.