Cognac Sauternes Champagne Punch Recipes

Steps:

• Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.
• Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups.

Steps:

• Combine juices, syrup and sauterne wine.
• Pour into punch bowl.
• Just before serving, pour soda water into the punch mixture.
• Add champagne and stir once or twice, just to mix.
• Add ice cubes.

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).
• Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.

Steps:

• In a large container, combine the Cognac with the.
• lemons and pineapple. Place in the refrigerator and let.
• steep for 3 to 4 hours or overnight.
• In a 2-gallon punch bowl, add the sherry and Sauternes;.
• add the sugar and let it dissolve. Once the sugar has.
• dissolved, add the Cognac-fruit mixture, the Champagne.
• and enough ice to chill. Ladle into glasses and serve.