Classic Champagne Punch

Dale DeGroff

photo: Lizzie Munro
Champagne Punch

For his take on Champagne punch, Dale DeGroff adapted a popular 20th-century recipe, which he used to serve during his tenure at New York’s iconic Rainbow Room. To a base of Cognac, DeGroff works in a slew of fresh fruit (pineapple, orange, grapefruit and lemon), plus Bénédictine and maraschino liqueur.

Ingredients

Servings: 30-40

  • 1 cup maraschino liqueur, preferably Luxardo
  • 1 cup maraschino liqueur, preferably Luxardo
  • 2 cups Bénédictine
  • 2 cups Bénédictine
  • 3 cups Cognac, VSOP or XO
  • 3 cups Cognac, VSOP or XO
  • 6 bottles Champagne, well chilled
  • 6 bottles Champagne, well chilled
  • 4 cups soda water
  • 4 cups soda water
  • 1 pineapple, peeled and cut into cubes
  • 1 pineapple, peeled and cut into cubes
  • 6 oranges, cut into six pieces each
  • 6 oranges, cut into six pieces each
  • 2 grapefruits, peeled and cut into cubes
  • 2 grapefruits, peeled and cut into cubes
  • 2 lemons, peeled and cut into quarters
  • 2 lemons, peeled and cut into quarters
  • 1 cup sugar
  • 1 cup sugar

Garnish: Orange slices, pineapple wedges

Directions
  1. Muddle the fruit and sugar with a cup of water.
  2. Pour the maraschino liqueur, Bénédictine and Cognac over the crushed fruit and mix well.
  3. Cover and allow the mixture to sit in the refrigerator for several hours.
  4. Remove the punch from the refrigerator and stir.
  5. Strain the punch into a large punch bowl and add the chilled Champagne and club soda along with ice.
  6. Serve in wine glasses over ice and garnish with orange slices and pineapple wedges.

Tagged: Champagne Punch, Dale DeGroff

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