We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Langdon Hall Punch
Early Summer 2006
Food and beverage manager and sommelier Sylvain Brissonnet says it's important to use a dry sparkling wine for this punch; look for the word “brut” on the label.
Serves 20
3 cups pineapple juice
3 cups orange juice
2 cups cranberry juice
1 bottle Hillebrand Estates Trius Brut VQA sparkling wine
1 can ginger ale
Pansies and mint leaves
1. In a large glass punch bowl, stir together pineapple juice, orange juice and cranberry juice.
2. Just before serving, gently stir sparkling wine and ginger ale into punch. Float pansies and mint leaves on the surface.
3. Ladle punch into Collins glasses and garnish with a pansy.
Serves 20
