Champagne Holiday Punch


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

Champagne Holiday Punch
Photo: © Tina Rupp
6 drinks


Rich Simple Syrup

  • 1 cup Demerara sugar

  • 1/2 cup water

Holiday Punch

  • 12 ounces genever

  • 6 ounces fresh lemon juice

  • 4 ounces Créole Shrubb

  • 10 dashes of Angostura bitters

  • 8 ounces cold club soda

  • 4 ounces cold Champagne

  • Ice, preferably large cubes

  • Pineapple slices and star anise pods, for garnish


Make the simple syrup

  1. In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool and refrigerate in an airtight container for up to 1 month.

Make the punch

  1. In a small punch bowl, combine 4 ounces of the simple syrup (reserve the rest for another use), the genever, lemon juice, Créole Shrubb, and bitters and refrigerate until chilled, about 2 hours. Stir in the club soda and Champagne, add ice and garnish with the pineapple and star anise.

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