Here’s what I promise to you, friends, neighbors, fellow Defenders (of all things cocktail-icious, if not the world), and those people that came to this site by accident when they were looking for A.J. Foyt’s homepage. I promise that before the year is through, the second episode of the new season of the Cocktail to Cocktail Hour (the best little cocktail video show in all the land) will be posted right here on Spiked Punch. I also promise that the below Champagne Punch recipe, handed down from generation to generation (and printed in Good Spirits, among other spots), will charm anyone you’re having over for Christmas or any other winter holiday of your choice. Since I can’t be there, dagnabbit, serve this punch and know that through the miracle magic of the holidays I’ll be toasting with you wherever I am, no matter the miles between us. And finally, let me promise one more thing: to wish you a happy holiday season. And now I’ve done it.
Ice (in block form if possible; if not, large chunks)
6 ounces freshly squeezed orange juice
4 ounces simple syrup
2 ounces freshly squeezed lime juice
2 ounces freshly squeezed lemon juice
6 ounces white rum
6 ounces dark rum
Once 750-milliliter bottle chilled Champagne
Orange, lime, and lemon slices, for garnish
1. Add the ice to a large punch bowl. If using chunks (as opposed to a large block of ice), fill the bowl just under halfway.
2. Add the orange juice, simple syrup, lime juice, and lemon juice. With a large spoon or ladle, stir 10 times.
3. Add the white and dark rums. Stir 10 more times.
4. Add Champagne, but not too quickly. Enjoy the moment. Add a goodly amount of orange, lime, and lemon slices. Stir, but only once.
5. Ladle into punch glasses or festive goblets. Try to ensure that every guest gets a slice of fruit and a smile.