Champagne Punch

Julia Millay Walsh
holidaybannerOne part Air Mail, another part Old Cuban, with some pineapple juice thrown in, this Champagne punch is a play on classics. It's not too sweet or boozy, so you'll have every type of guest clamoring around the punch bowl, clinking those adorable little cups. For 16 four-ounce cups Ingredients 36 mint leaves 1 cup honey syrup (equal parts honey and water, combined) 1 cup plus 2 tablespoons lime juice 1 cup pineapple juice 2 1/4 cups aged rum 16 dashes grapefruit bitters 1 bottle sparkling wine Lots of ice Pineapple and lime slices, for garnish 1. Muddle together the mint leaves and honey syrup. 2. Toss the mint and honey syrup into a large punch bowl, and add the lime juice, pineapple juice, rum, and bitter. Stir to combine. 3. Just before serving, add plenty of ice and pour in a bottle of sparkling wine, stirring to combine. Toss in some pineapple or lime slices for garnish. claire-signature-layout Photograph: Claire Thomas

Add a Comment

More Stories