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Champagne Punch


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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