Champagne Ginger Punch Recipes

Steps:

• Boil water, add sugar and ginger. Simmer for 15 minutes. Cool mixture then add vodka. Chill sugar and vodka combination overnight. Strain ginger from vodka and pour into the punch bowl. Add chilled champagne when guests arrive and serve. You can add an ice ring or ice block.

Steps:

• In a bowl combine the Triple Sec, the brandy, the Chambord and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the Triple Sec mixture, the ginger ale, and the champagne and add ice cubes.

Steps:

• To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
• In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

Steps:

• Mix the juice concentrates in punch bowl (do not add water).
• Stir in the Gingerale then add the Champagne (do not stir after adding the champagne!)
• ** Note ** The large bottles of Gingerale and Champagne should be equal volumes (I use 2 L. bottles).

Steps:

• In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve.

Steps:

• In a large pitcher, combine sugar and water; stir until sugar is dissolved. Add the apple juice, pineapple juice, lemon juice, orange juice concentrate and lime juice. Refrigerate until serving. , Just before serving, pour into a punch bowl and add ice cubes. Slowly add ginger ale and champagne.

Steps:

• Combine grape juice and ginger ale; pour into a punch bowl or glasses. Garnish with berries.

Steps:

• Make the ice ring: Arrange lemon slices and sage in bottom of Bundt pan and fill with cold water, leaving about 1" of space at the top. Freeze until set, at least 6 hours and up to overnight.
• Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
• Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
• Just before serving, dip bottom of Bundt pan into a bowl of hot water. Place a plate over mold, invert ice ring onto plate, then transfer to punch bowl. Pour in sparkling water and wine and stir gently.
• Do Ahead
• Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.