Cocktail for Spring: Pink Champagne Punch

Apr 16 2013

by Natalie Broulette

There’s nothing like throwing a party in the spring. Just think of the gorgeous flowers, mild temperatures and feminine dresses. Here’s a recipe for pink champagne punch, fizzy and flavorful, to go along with your spring entertaining. It’s perfect for a shower! If you can, serve it in a punch bowl. It adds to the fabulousness.

Pink Champagne Punch

1 750 ml. bottle dry champagne
1 12 oz. can frozen lemonade concentrate
6 oz. St. Germain
6 oz. cranberry juice
2 tablespoons superfine sugar, optional
lemon slices or curls for garnish

Combine champagne, slightly thawed lemonade concentrate, St. Germain and cranberry juice. Chill for about one hour in the refrigerator. For added sweetness and fizziness, stir in superfine sugar before serving. If serving in a punch bowl, garnish with lemon slices, or for individual glasses, garnish with lemon curls. Makes 8-10 servings.

The Southern C contributor Natalie Broulette, a Savannah native living in New York City, blogs about food, fashion and other fun things at – short for the southern hostess!


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