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Soupe Angevine Soupe Angevine

Soupe Angevine

A classic and local punch prepared for home parties in the Loire Valley, where Cointreau was born. A refreshing and aromatic drink perfect for summer.

  • Fruity
  • Sparkling


For 1 cocktail

  • 200.00 ml Cointreau
  • 750.00 ml sparkling wine (Crémant de Loire)
  • 50.00 ml fresh lemon juice
  • 50.00 ml fresh orange juice
  • 50.00 ml sugar syrup

How to make Soupe Angevine

  • Step 1

    Combine all ingredients (except the sparkling wine) into a punch bowl

  • Step 2

    Stir well with a spoon, then complete with the sparkling wine and stir briefly

  • Step 3

    Fill with ice and stir briefly, before serving with a laddle into a champagne flute

  • Step 4

    Garnish with an orange wedge

Organise your soirée

Put the quantity of ingredients you have, to know how much other ingredients you need and how many cocktails you can make.

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