Champagne Holiday Punch

Erick Castro , created this sparkling punch. It's terrifically light, but the malted grain–based genever adds whiskey-like depth.

  • Servings: Makes about 6 drinks

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  • Ice, preferably large cubes
  • 4 ounces Rich Simple Syrup
  • Angostura bitters
  • 4 ounces cold Champagne
  • 8 ounces cold club soda
  • 12 ounces genever
  • Pineapple slices and star anise pods, for garnish
  • 4 ounces Créole Shrubb
  • 6 ounces fresh lemon juice

How to make this recipe

  1. In a small punch bowl, combine the genever, Créole Shrubb, lemon juice, Rich Simple Syrup and 10 dashes of the bitters and refrigerate until chilled, about 2 hours. Stir in the Champagne and club soda, add ice and garnish with the pineapple and star anise.

Contributed By Photo © Tina Rupp Published December 2011

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