Need a cocktail recipe for your gender reveal party? Try this champagne punch recipe: Baby Girl Pink Champagne 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 frozen pink lemonade if you want to pump up the pink color and tart flavour.
The thing we like about this Baby Girl Pink Champagne Punch recipe is that it’s not cloyingly sweet, and it’s perfect for a girl’s baby shower and something fun for guests to enjoy. The sparkling wine gives you a nice fizziness and the pink 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 lemon-lime soda, and swap out the orange liqueur with cranberry cocktail (or pomegranate juice). Be sure to serve this mocktail version over ice, to help keep the drink nice and cold.
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.
Stir together lemonade concentrate, juice and orange liqueur in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in champagne and club soda just before serving. Fill glasses with ice. Pour punch and serve.
Serving Size 3 oz cup
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Need photos of how to rim a glass like? Check out our easy to follow recipe tutorial here.
Want to serve this as a frozen drink, rather than serve it straight up? Add the lemonade concentrate, juice and orange liqueur into a blender, along with 1 cup of crushed ice. Blend on high until blended to desired consistency, then pour into sugar rimmed glasses, top with champagne and club soda, and serve.
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