Wedding Bell Punch

Name: Wedding Bell Punch
Prep time: 15 min
Yield: 1 serving
Cuisine: Cocktail
Ingredients: 2 liters Dry Red Wine; 16 oz Bourbon; 12 oz Aged Rum; 8 oz Sweet Vermouth; 4 oz Crème de Cacao Brun Liqueur; 187 ml Champagne; 16 oz Soda Water; 16 oz Ginger Ale; 2 cups Lemon Juice; 1 cup Caster Sugar

A festive, fruit-forward punch that balances bright lemon acidity and fresh berries with rich, boozy layers of bourbon, aged rum, and sweet vermouth. Visually it’s deep ruby from the red wine studded with orange slices and hulled strawberries and topped with effervescence from champagne and ginger ale. It’s worth making for large gatherings, bold, sweet, and very crowd-pleasing with plenty of sparkle and warmth.

Ingredients

2 liters Dry Red Wine
16 oz Bourbon
12 oz Aged Rum
8 oz Sweet Vermouth
4 oz Crème de Cacao Brun Liqueur
187 ml Champagne
16 oz Soda Water
16 oz Ginger Ale
2 cups Lemon Juice
1 cup Caster Sugar

Instructions

Combine lemon juice and superfine sugar in a large punch bowl, stirring until the sugar fully dissolves.
Pour in the bourbon whiskey, anejo rum, creme de cacao, champagne, dry red wine, sweet vermouth, club soda, and ginger ale.
Stir the mixture well to ensure all ingredients are evenly distributed.
Carefully add a large block of ice to the punch to chill the mixture.
Garnish the punch with sliced oranges and hulled, quartered strawberries before serving.

Glass Punch Bowl

Prep time 15 min

Difficulty easy

Garnish Oranges, Strawberries