‘Tis the time of year for making and drinking punch, all three of these recipes would work nicely at your holiday event. I am a big fan of punch because it makes beverage service at a party so easy. And seriously, is there anything more festive than punch?
Martha Stewart’s Pomegranate Champagne Punch
I have served this punch many times, delicious and EASY!
1 1/2 cups pomegranate juice
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) Champagne or Sparkling Wine
In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.
Citrus Champagne Punch from The Food Network
This punch has some serious kick, leave a key bowl next to the punch bowl.
2/3 cup fresh lemon juice
2/3 cup superfine sugar
1 cup vodka
1/2 cup limoncello
2 teaspoons dry vermouth
1 (750 ml) bottle chilled dry Champagne or sparkling wine
Ice Block or cubes for glasses
Lemon twists, for garnish
Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the sugar is completely dissolved. Cover and refrigerate until chilled, 1 to 2 hours. Add the Champagne and stir to combine.
Chill punch with an ice block or serve over ice in highball glasses, garnished with lemon twists.
Champagne Holiday Punch
Recipe from Erick Castro, The Rickhouse, San Francisco
Old school and very cool!
1 1/2 Cup of Bols Genever
1/2 Cup of Orange Curacao
3/4 Cup of Lemon Juice
1/2 Cup of Simple Syrup
1/2 Cup of Champagne or Sparking Wine
10 Dashes Fee Bros Aromatic Bitters
8 oz. Sparkling Water
Fresh Grated Nutmeg
Garnish with Pineapple and Star Anise
Pour genever, orange curaçao, simple syrup, and bitters into a punch bowl and stir to combine.
Add sparkling water, lemon juice, and sparkling wine or Champagne just before serving. Place a large block of ice in the punch and stir gently just to combine. Grate nutmeg over top of the punch, and garnish with pineapple slices and star anise.
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