Pomegranate Cherry Champagne Punch
I am Really Into Champagne Punch. In my 20’s, it was a surefire way to get my girlfriends to come hang out with me by the pool. Over time, my champagne punch became infamous, yet still requested on special occasions. I have tweaked the recipe after MANY tastings, and what I have now I consider the perfect combination; Pomegranate Cherry Champagne Punch. Use this recipe as a base and change the vodka to rum and use passion fruit juice. Add different fruit to float – whatever you are Really Into!
Rum is typically the liquor use in Champagne punch, but I have found that a good Vanilla Vodka works well. Just make sure you buy a quality bottle. I like the OYO Honey Vanilla Bean Vodka.
In the summer, fresh fruit is the obvious choice, but that can be challenging in colder months. I almost always prefer frozen fruit in the winter because it is actually much fresher than what you are going to get in the produce section. Don’t be scared to serve frozen fruit in this punch.
I also don’t like my drinks overly sweet, so I use a Brut Champagne and minimal simple syrup. Make yours to taste. Also, it isn’t necessary to buy simple syrup – just make your own. Food & Wine has the recipe here.
To serve, I like to pour in a punch bowl, but whatever is easy for you works. Sometimes I freeze a block of ice in my silicon bundt pan to keep the punch cold. It looks beautiful in a pitcher as well. If you run out of punch, just pour champagne into glasses and fill with the leftover, boozy fruit. Also, it is easily made non-alcoholic – just replace the champagne with ginger ale!