This lightly sweet and sophisticated champagne punch recipe is perfect to bring to a party. Just add the bubbly when you arrive and it’s ready to go!
Prep Time10 minutes
Yields13 1/2 cups
Tools
Ingredients
3 1/2 cups pear nectar, divided
3 cups club soda
2 1/4 cups elderflower liqueur (such as St. Germain)
3/4 cup pear liqueur
2 bottles brut Champagne, chilled
1 pear, thinly sliced
Instructions
1
Pour 2 cups pear nectar into a standard sized ice cube tray. Freeze until solid.
2
Combine remaining pear nectar, club soda, and liqueurs in a tightly sealed pitcher. Chill well.
3
When ready to serve, combine with both bottles of champagne in a large pitcher, and keep chilled with frozen pear nectar cubes.
4
Serve garnished with a thin slice of pear.
Notes
This recipe is easily doubled or even tripled to serve in a large punch bowl. To keep chilled try freezing the pear nectar in a ring or Bundt pan for gorgeous slow-melting, wreath-shaped ice.