Recipes Drinks Cocktails Wine cocktails Champagne Holiday Punch 5.0 (1,673) Add your rating & review Erick Castro created this sparkling punch. It's terrifically light, but the malted grain–based genever adds whiskey-like depth. By Erick Castro and David Wondrich Updated on November 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Yield: 6 drinks Ingredients 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 Directions Make the simple syrup 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 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. Rate it Print