New This Month

Champagne-Apple Punch

This lightly sweet sipper is delightfully bubbly.

  • Yield: Makes 15

Photography: Christopher Baker

Source: Martha Stewart Weddings, Winter 2012


  • 1/4 cup sugar
  • 1 bottle (750 ml) dry Champagne
  • 2 cups apple cider
  • 1/2 teaspoon Angostura bitters
  • 1 Granny Smith apple, for garnish


  1. Combine 1/4 cup water and sugar in a small saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat, and let cool completely. Refrigerate until ready to serve, or up to 1 week. (You can also add apple cider and bitters now, if you prefer, and refrigerate for 3 days, pouring in Champagne right before you serve.)
  2. Combine syrup with Champagne, apple cider, and bitters in a large pitcher. Thinly slice apple lengthwise on a mandoline and place 2 slices in each Champagne coupe. Fill with punch.

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