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Champagne Holiday Punch

San Francisco mixologist Erick Castro taught us how to make this easy holiday punch. It’s a flexible recipe that works with almost any base spirit. Here we use genever, blended with orange curaçao, simple syrup, bitters, sparkling water, lemon juice, sparkling wine, and a touch of grated nutmeg. Garnish with pineapple slices and whole star anise before serving. You’ll need to make a batch of Rich Simple Syrup and freeze a large block of punch ice before you begin.

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Ingredients

number of servings
1
  • 112 Cup genever, chilled Added to
  • 12 Cup orange curaçao, chilled Added to
  • 12 Cup rich simple syrup Added to
  • 10 dash aromatic bitters, such as angostura Added to
  • 1 Cup sparkling water Added to
  • 34 Cup freshly squeezed lemon juice Added to
  • 12 Cup sparkling wine or champagne Added to
  • freshly grated nutmeg Added to
  • Slice pineapple and star anise, for garnishing Added to
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Directions

5 min.
1. Step

Pour the genever, orange curaçao, simple syrup, and bitters into a punch bowl and stir to combine.

2. Step

Add the sparkling water, lemon juice, and sparkling wine or Champagne just before serving.

3. Step

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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