Jason’s Ultimate NYE Champagne Punch Bowl

Ready to party it up? Try this recipe, based on a formula I found on Teh Interwebz, to bring a nice alcoholic kick to your NYE festivities.

This recipe will make 35 4-oz. servings of a punch that’s fruity but not especially sweet.


  • 1.5 L, chilled champagne
  • 1 L, chilled carbonated water (club soda)
  • 750 mL, chilled white wine
  • 12 oz, frozen cranberry juice concentrate
  • 12 oz, frozen pink lemonade concentrate
  • 6 oz, frozen limeade concentrate
  • 4 oz, peach schnapps


  • Combine all ingredients in a large punch bowl.
  • Garnish to taste — e.g., with lemon slices, mint sprigs, diced apples, etc.


  • The flavor and sweetness directly relates to the selection of wines and champagnes. Picking dry wines will lead to a slightly more acidic and less sweet taste; picking a moscato will lead to a more cloying aftertaste.
  • Use an ice ring or stones to keep the punch cool. Ice cubes will dilute the punch over time.
  • To bring in a hint of mint, add 4 oz. of Fernet Branca; for a bit of licorice, add 2 oz. absinthe.

Enjoy responsibly!

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