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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.

  • Sparkling
  • Fruity


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 a 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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