Marquisette (Champagne & wine punch)

Name: Laura Campbell
Class Year: 2005
Country of Residence: France

Why is this recipe great? What’s its backstory? 

A bubbly, fruity, and light punch perfect for the summer, Marquisette is synonymous with festive family occasions in Southern France for me. This recipe is my French mother-in-law Colette’s, and while it’s very easy to make, it does require some planning ahead. Opening a bottle of champagne or other bubbly wine means we know it’s a special occasion when it’s served. Colette’s family has lived in the Montpellier and Avignon area for generations, and Marquisette is often served at village festivals in summer in the Ardèche, Gard, and Hérault departments.

A regional drink almost to a fault, I was surprised to discover it’s unheard of in Toulouse or Marseille even though the regions are close. Marquisette is delicate and sweet, and deserves to be known beyond Southern France. It’s the perfect drink for a warm evening outdoors with friends and family, dancing under Chinese lanterns while the fireflies come out.


Serves 15. Takes approx. 15 minutes prep, plus 24 hours.

4 oranges
4 lemons
2 bottles of white wine (dry)
200g sugar
1 small glass of rum, optional (100ml or to taste)
40cl grenadine
1 litre of lemon soda
2 bottles of champagne or other bubbly wine
Marquisette Pitcher


Slice the oranges and lemons in rounds.

In a large punch bowl, stir together the sugar with the grenadine, rum, and white wine, then add all the orange and lemon rounds. Let this mix macerate for 24 hours in the fridge.

Just before serving, pour in the litre of lemon soda and the champagne. To serve, take one or two orange or lemon rounds and cut into smaller wedges so each glass will have one fruit piece.

If there is any left-over punch at the end of the party, it helps to store it in a bottle with a swing top stopper to preserve as much effervescence as possible.

Marquisette Punch Marquisette Closeup Marquisette Glasses


My mother-in-law, Colette Nadal

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