Recipe: Merry Christmas from the Family Champagne Punch

Robert Earl Keen’s classic Christmas song “Merry Christmas from the Family” (sometimes styled “Merry Christmas from the Fam-O-Lee”) features several food mentions. Champagne punch, eggnog, margaritas, bloody marys, and turkey are all mentioned outright. This champagne punch recipe is part of a series of REK-inspired recipes for your next Christmas party!

The Idea

The idea of champagne punch is simple: It’s champagne and punch. It’s a great way to stretch your entertainment dollar because this recipe does not require high-end champagne. This is easy to whip up and leave out for your guests to serve themselves.

The Recipe

What You’ll Need:

2 bottles (750mL each) of dry champagne (I use Korbel because it’s cheap)
12 oz. (1 can) of ginger ale
1 cup of apple brandy
1 cup of triple sec (I use cheap because it’s hidden, but Grand Marnier or Cointreau works just fine)
1 1/2 cups of cran-apple juice
1 1/2 cups of pineapple juice
1 cup of orange juice (pulp free)
2 cups of raspberries
1 large orange, sliced into medallions
1 ice cube tray

Directions:

1. Put one raspberry in each of the twelve mods of an ice cube tray and cover with ginger ale. Freeze for at least 2 hours and up to overnight. If there is any ginger ale leftover, add it to the punch in step 2.
2. In a large punch bowl combine the triple sec, brandy, cran-apple juice, pineapple juice, and orange juice, stirring until blended.
3. Add the remaining raspberries to the bowl and stir briefly.
4. Add both bottles of champagne and stir gently to combine.
5. Remove ginger ale raspberries from freezer and add to bowl.
6. Garnish the bowl with orange medallions, lying them broadside down on the surface of the punch.

To serve, provide champagne flutes or lowball glasses and a glass or metal ladle. As an option, you can garnish with sprigs of mint, basil, or rosemary. Enjoy responsibly with people who don’t make you crazy at holidays.