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 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.
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
- 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.
- In a large punch bowl combine the triple sec, brandy, cran-apple juice, pineapple juice, and orange juice, stirring until blended.
- Add the remaining raspberries to the bowl and stir briefly.
- Add both bottles of champagne and stir gently to combine.
- Remove ginger ale raspberries from freezer and add to bowl.
- 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.