Champagne Punch With Brandy And Citrus Recipes

CHAMPAGNE PUNCH WITH BRANDY AND CITRUS

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).
• Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.

CITRUS CHAMPAGNE PUNCH

Steps:

• For the Oleo Saccharum: In a mixing glass, add sugar. Peel a grapefruit and two lemons in long, thin ribbons and add them to the sugar. Muddle the citrus peels, pushing the oils from the peel into the sugar. Over time, the oils will dissolve the sugar making a thick syrup. Cover and let rest overnight so the syrup can be fully infused with the citrus peels.
• For the punch: Place the oleo saccharum into a punch bowl along with the lemon and pineapple juice and stir. Add gin and a bottle of champagne.
• Place a large piece of ice into the punch (fill a plastic container with water, freeze, then unmold). Serve.

CITRUS CHAMPAGNE PUNCH

Steps:

• In a punch bowl combine orange juice and lemonade concentrates.
• Add wine and water; stir to combine.
• Add champagne, but do not stir.
• If desired, float ice ring and fruit slices on top.
• Serve immediately. Makes 10 (6-ounce) servings.
• To Make Ahead: Chill the wine and champagne up to 24 hours ahead.
• If desired, prepare the ice ring up to 3 days ahead.