Amber Champagne Sparkle with Ice Mold

Lynnda Cloutier


It is not necessary to purchase the best champagne when mixing it with other liquors or French sauternes. The combination of great ingredients is what makes this punch special.

pinch tips: How to Chill a Drink in 2 Minutes




1 fifth bottle sauternes, chilled
2 oz. brandy
1 oz. orange liqueur, such as curacao or triple sec
1 fifth bottle champagne, chilled
ice mold, recipe follows

Directions Step-By-Step

Mix the sauternes, brandy and orange liqueur in punch bowl. Just before serving, add the champagne and ice mold or chunk. Makes 10 six oz. servings
Ice Mold:
6 cups water
Leaves, such as mint, camellia, or lemon
Fruit, such as pineapple rings, lemon slices, orange slices, cherries

Fill a 6 cup ring mold half full of water. Freeze until solid. Remove from freezer; arrange leaves and/or fruit decoratively on to of the ice. Carefully pour a small amount of water around the fruit and leaves, just enough to hold them in place. Return mold to freezer until solid. Add more water to fill the mold to the top if needed. Freeze overnight or up to one week. Unmold by dipping bottom of mold in cold water; turn out onto heavy foil. If not using at once, wrap mold securely in foil an freeze til ready to use. Float in a punch bowl, decorative side up This recipe is written for a 6 cup ring mold. Follow the directions, increasing the water and you can use any size mold that will fit in your punch bowl. If you don not wish to dilute your punch too much, use half water and half pineapple juice in your ice mold
Marlene Sorosky's, Year Round Holiday Cookbook

About this Recipe

Course/Dish: Punches, Cocktails