December 2, 2022

What I’m Drinking: Champagne Punch

holidaysSometimes it’s good to go back to the basics. This here (or, below here) is my recipe for Champagne Punch, the one I picked up from family holiday gatherings when I was a wee one, the one I was making for parties long before even this blog started (so, dinosaurs were walking the earth), and long before I put the recipe in Good Spirits (and probably others books and articles), and long before I started typing this sentence (which is itself rather long now, though not as long as some by, say, Henry James). It’s a basic ol’ bubbly fruity rummy punchy number, not all la-de-da, but very solid, very tasty, and very much a sparkling treat that’s wonderful around the holiday season – which, low and behold, we are now in, or nearly in if you don’t want to jump the gun. A stance I understand, but good to be prepared pals! So, have the basic recipe below in your back pocket – it’s sure to be a hit at your holiday gatherings, which I’m sure will be anything but basic.

 

Champagne Punch

 

Serves 10

 

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.

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