Champagne Punch

  • Yield: 16 servings


1 1/2cups sugar
1cup strong black tea
1 1/2cups orange juice
Thinly sliced zest of 2 lemons
1/2cup lemon juice
1cup light or dark rum
1 (750ml) bottle Champagne, chilled
Orange slices for garnish
sprig mint for garnish


  1. Dissolve the sugar in the tea in a pitcher. Add the orange juice, lemon zest, lemon juice and rum. Chill, covered, in the refrigerator.
  2. Pour rum mixture and Champagne over ice in a punch bowl at serving time.
  3. Garnish with fresh orange slices and mint sprigs.

Recipe reprinted with permission from the Junior League of Waterloo-Cedar Falls, Iowa, First Impressions, Dining with Distinction (the Junior League of Waterloo-Cedar Falls, Iowa, Inc., 2001).