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Champagne Holiday Punch

© Tina Rupp

Champagne Holiday Punch

Contributed by David Wondrich and Erick Castro

SERVINGS: Makes about 6 drinks

•MAKE-AHEAD

Erick Castro, former bar manager at San Francisco's Rickhouse, created this sparkling punch. It's terrifically light, but the malted grain–based genever adds whiskey-like depth.

Glassware Guide

slideshow Champagne Pairings for New Year's Eve

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

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.

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