Wendy found this recipe* for champagne punch years ago, and she’s been serving it at our holiday and New Year’s parties ever since. It’s the perfect mixture – it’s not too sweet, and cuts some of the bite out of even the most brut champagnes/sparkling wines. The triple sec gives it the extra kick we all want to belligerently bravely smooch our crush at midnight or otherwise embarrass ourselves.

The recipe is easy to make and it’s always a huge hit. The cranberry juice it calls for makes it the perfect use for that cheap champagne you bought that you prefer not to guzzle down enjoy straight. (Seriously, don’t use the good stuff in this. Save that. Buy the $4.99 André, your guests will never know the difference!)

While this seems to make quite a bit, it goes down easy. I’d get some back up bottles of champagne if you’re having more than 10 people over.

Here we go….

- 1 bottle Cointreau (750 milliliters), chilled (or plain old Triple Sec as a substitute)
- 1 bottle (20 oz) white cranberry juice, chilled (We’ve substituted other cranberry juices when the store was out of white. They each give a different flavor – choose your favorite!)
- 4 bottles brut champagne/sparkling wine/prosecco
- 2 oranges, sliced into rounds (blood or pink oranges are beautiful in this)

Pour Cointreau, juice and champagne into a large punch bowl and float orange slices on top for decoration. Enjoy!

*To give proper credit: Wendy found this in the hard copy of GQ Magazine a few years ago, but it’s not appearing on their Web site!