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Punch Recipes Punch Bowl or Champagne Fountain

Download the Punch Recipes Punch Bowl or Champagne Fountain

Remember: If you are making punch for the champagne fountain to buy Pulp Free juices.

Non-Alcoholic Punch

  • 2 cans frozen Pulp Free Orange Juice
  • 2 cans frozen Pulp Free Lemonade
  • 8 cans plain water
  • 2 cups Grenadine
  • Juice of three fresh Lemons
  • 3 qt. (pre-chilled) Ginger Ale

Float orange slices on top.

Island Fruit Punch (non-alcoholic)

  • 1 (16 oz.) bottle Hawaiian Punch concentrate
  • 2½ qt. cold water (10 cups)
  • 2 (46 oz.) cans chilled Pineapple Juice
  • 3 qt. Orange Juice, chilled

Ice to chill.

Champagne (straight)

Chill with ice cubes in plastic bag.

Champagne Punch

  • 1 gal. Sauterne Wine
  • 4 Bottles (qt.) Champagne
  • 4 Bottles (qt.) Ginger Ale
  • ½ pt. Sherbet

Ice cubes to chill.

Gala Champagne Punch

  • 1 (1 qt.) bottle chilled Champagne
  • 1 (1 qt.) bottle chilled Chablis
  • 2 (10 oz.) bottles chilled Club Soda
  • 4 oz. Brandy
  • 3 oz. Crème De Cassis
  • 1 box (1 pint) fresh Strawberries

Ice to chill.

Mix champagne, wine, club soda, brandy and crème de cassis. Add ice to chill. Place a strawberry in each cup. Makes 20 (4 oz.) servings.

Party Punch

  • 1 fifth (0.2 oz.) Bourbon
  • 8 oz. unsweetened Pineapple Juice
  • 8 oz. unsweetened Pulp-free Grapefruit Juice
  • 4 oz. fresh Lemon Juice
  • 2 bottles (qt. size) Lemon-Lime Soda

Pre-chill ingredients, mix in bowl, adding lemon-lime soda last. Decorate with fruit.

Honolulu Cooler

  • 1 gal Pineapple Juice
  • 6 oz. Lime Juice
  • 2 bottles (qt.) Vodka
  • 2 bottles (qt.) Lemon-Lime Soda
  • 1 bottle (qt.) Brandy
  • 1 bottle (qt.) Club Soda

Ice cubes to chill.

Mai Tai Punch

  • ½ fresh Pineapple
  • 20 Strawberries
  • 2 (4/5 qt.) bottles Mai Tai mix, without alcohol
  • 1 (qt.) bottle light Rum
  • 1 (qt.) bottle Brandy
  • 1 qt. chilled Pulp-Free Orange Juice

Ice to chill.

Cut pineapple into thin slices; thread on wooden skewers. Place a strawberry on each skewer. Refrigerate skewers covered overnight, if desired. Mix punch, place a skewer in each glass. Fill glasses with punch. (Makes 20 glasses).

Planter’s Punch

  • 1 gal. Red Wine
  • 4 bottles (qt.) Champagne
  • 1 bottle (qt.) Vodka
  • 1 oz. Lime

Ice cubes to chill.

California Punch

  • ½ gal. Orange Juice
  • ½ gal. Pineapple Juice
  • ½ gal. Lime Juice
  • 2 bottles (qt.) Ginger Ale
  • 2 bottles (qt.) light or dark Rum
  • ½ lb. Sugar

Plenty of fresh sliced fruit floating in bowl (no pulp).

Hospitality Punch

  • 3 oz. fresh Lemon Juice
  • 8 oz. Cranberry Juice Cocktail
  • 8 oz. Blended Whiskey
  • 24 oz. pre-chilled Squirt

Mix in punch bowl; add cake of ice and decorate with orange and lemon slices.

Open House Punch

  • 6 oz. can frozen Pulp-free Orange Juice Concentrate
  • 6 oz. fresh Lemon Juice
  • 2 – 6 oz. cans frozen Pulp-free Lemonade Concentrate
  • 2½ qt. (72 oz.) pre-chilled Lemon-Lime Soda
  • 2½ cups (20 oz.) Blended Whiskey

Mix in punch bowl, adding Lemon-Lime Soda last. Add drops of red food coloring as desired (optional). Add ice cubes or lump of ice. Garnish with fresh fruit.

Strawberry Wine Punch

  • 2 (10 oz.) pkgs. frozen sliced Strawberries in syrup.
  • ½ cup sugar
  • 2 (qt.) bottles rosé wine
  • 1 (6 oz.) can frozen Lemonade Concentrate
  • 2 cups chilled Pineapple Juice
  • 1 (28 oz.) bottle chilled Club Soda

Ice to chill.

Combine strawberries, sugar and 2 cups rosé wine. Cover and let stand at room temperature 1 hour. Before serving punch, add frozen lemonade concentrate and pineapple juice. Stir until lemonade is thawed. Stir in remaining wine and club soda. Add ice. Makes 24 (4 oz.) servings.

Wedding Punch

  • 2 fifths (0.4 oz.) of Bourbon or Southern Country
  • 12 oz. Lemon Juice
  • 1 cup sugar
  • 1 pint very strong tea
  • 2 bottles (54 oz.) Club Soda

Mix thoroughly. Pour over large piece of ice (or 2 trays of cubes), adding soda last. Decorate with fruit.

Anniversary Punch

  • 1 fifth Bourbon
  • 3 cups Cranberry Juice Cocktail
  • 1 qt. Lemon-Lime Soda
  • 1 dash Bitters (optional)
  • 2 qt. Champagne

Pre-chill ingredients. Pour into punch bowl over large piece of ice, adding champagne last. Decorate with slices of lemon and orange.

Margarita

  • 3 liters Triple Sec
  • 3 liters Tequila
  • 10 liters Sweet & Sour Mix
  • 3 liters Water
  • Fresh sliced limes for garnish

Pre-chill ingredients. Pour into punch bowl. Decorate with slices of lemon and orange.

Emeril Legasse’s Red Rooster Punch

  • 1 ½ quarts Cranberry Juice Cocktail
  • 1 (6 oz.) can frozen Pulp-free Orange Juice Concentrate, defrosted
  • 2 cups vodka

Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but will achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve. Makes 2 quarts.

Bride’s Punch

  • 1 (46 oz.) can pineapple juice
  • 1 (2 liter) bottle Ginger Ale
  • 1 quart Vanilla Ice Cream
  • 1 quart Lime or Orange Sherbet

Pour pineapple juice into punch bowl. Spoon ice cream and sherbet into juice then pour ginger ale over. Serve immediately. Makes 20 servings.

Download the Punch Recipes Punch Bowl or Champagne Fountain

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