Need a cocktail recipe for your gender reveal party? Try this “something blue” cocktail recipe: Baby Boy Blue Punch. A little tart, a little sweet, and totally tasty. Easy to make as a champagne punch, but also super simple to make as a mocktail for the moms to be in the crowd. Scale back the champagne and boost the amount of blue curacao (and blue raspberry syrup) if you want to pump up the blue color and fruity flavor.

The thing we like about this pretty little cocktail is that it’s not cloyingly sweet, and it’s perfect for a boy’s baby shower and something fun for guests to enjoy. The sparkling wine gives you a nice fizziness in the Baby Boy Blue Punch, and the lemonade makes a perfect in-between option for summer events, when we’re still months away from the warmth of winter drinks (which are great for chasing off the chill when it’s snowing outside). But it’s also good for a spring gathering, when the cherry blossoms are blooming and we’re longing for something to bright and tasty.

To make this as a mocktail: Swap the champagne out for club soda; replace the vodka and orange liqueur with lemon-lime soda and 1 cup of blueberry juice; and replace the curacao with triple the amount of blue raspberry syrup used (like Torani’s), or as much as you like, to taste. Be sure to serve this mocktail version over ice, to help keep the drink nice and cold.

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Baby Boy Blue Punch

Baby Boy Blue Punch

  • Author: Dell Cove Spices & More
  • Yield: Approximately 8 six-oz glasses 1x



4 oz. Vodka

2 oz. Cointreau or other triple sec orange liqueur

2 to 3 oz. Blue curacao, to taste and preferred color

12 oz can frozen lemonade concentrate, thawed

4 to 6 oz sparkling water

1 Bottle (750 ml) Champagne or sparkling wine

Ice as needed

Simple syrup (you can make your own, see recipe below) or some sort of sticky liquid for rimming the glasses

Pastel yellow sanding sugar

Mini pastel edible confetti

Mini wooden clothespins (for decoration)

Pastel paper straws (for fun)


First, let’s talk about how to get that sugar rim to work. When you are using a sugar garnish that has tiny edible candy sprinkles (also known as edible confetti sprinkles or edible mini quins), you will need to make sure that your glass rim is very sticky. Simple syrup can work – but only if the sprinkles are very small.

If you go with a larger sprinkle, you will need to brush on something thicker onto the glass rim – such as honey or maple syrup or even a corn syrup – to really get the candies to stick.


If you bought your syrup, you can skip this step. If you want to make your own simple syrup, add two parts sugar to one part water to a saucepan. Bring to boil in saucepan and CAREFULLY and CONSTANTLY stir until sugar dissolves and the liquid mixture is clear. The liquid may take on a slightly golden color, depending on if you are using raw or organic sugar. Remove the saucepan from the heat, and completely cool the syrup.

Store the simple syrup in an airtight container, in your fridge, until ready to use. This simple syrup can stay fresh up to 4 weeks


To make your Baby Shower cocktail rim sugar, add 1 to 2 teaspoons of the edible confetti to 2 tablespoons of pastel yellow sanding sugar into a small bowl. Stir well and set aside.


If you are using simple syrup: Put some of your syrup into a bowl and get your bowl of Baby Shower rim sugar.

Turn your drink glass upside down and dip the glass rim into the syrup. Lift your glass straight up, and hold it upside down for a few seconds, to allow excess syrup to drip off. Then, dip the rim of your glass into the cocktail rim sugar. Gently move the glass around the sugar, rotating the glass as you go. Hold upside down and shake off excess sugar. Set aside and repeat.

Using a different syrup that is thicker? Try this: Brush the edges of your cocktail glasses with your syrup – to create a thin, sticky layer on the glass rim. Then, follow the rest of the directions for dipping the glass into the cocktail rim sugar.


Add the vodka, Cointreau, blue curacao, thawed frozen lemonade concentrate, sparkling water and champagne or sparkling wine to a punch bowl filled with ice. Stir gently. Add ice to the punch bowl to keep punch chilled, and ice to glasses. Garnish with clothespins or paper straws and serve.


Need photos of how to rim a glass like what is shown? Check out our easy to follow tutorial here.

This recipe may have affiliate links to the products we bought and used to make this recipe.