Champagne Punch Recipe

By | Published , Last Updated on | Cocktails | No Comment

You don’t have to pit the cherries for this punch, because you’re going to strain them out later, but if you’d like to blend them up with ice for a daiquiri or an adult smoothie, you must pit them first.


  • 1 quart sweet cherries (fresh or frozen)
  • 1 bottle kirsch (1 pint)
  • 2 bottles champagne (750 milliliters each)


  1. Crush the cherries lightly with your hands.
  2. Add the kirsch.
  3. Cover and refrigerate for at least 2 days.
  4. Strain the kirsch through a sieve and discard the cherry pulp and pits.
  5. Place a large block of ice in a medium punch bowl.
  6. Add the kirsch, pour in the champagne, and stir.

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