Modern Champagne Punch
A refreshing and celebratory champagne punch, perfect for parties and gatherings. This modernized version balances sweetness and acidity with a hint of spice and citrus.
Ingredients
- 0.5 cup Water (For making simple syrup)
- 1 cup Granulated Sugar (For making simple syrup)
- 1 bottle (750ml) Dry Champagne or Sparkling Wine (Use a good quality but not overly expensive champagne)
- 2 tablespoons Brandy (Adds depth of flavor)
- 1 tablespoon Dark Rum (Medford rum substitute)
- 1 tablespoon Orange Curaçao (Adds orange flavor)
- 2 medium Fresh Lemons (For fresh lemon juice)
- 1 cup Strong Brewed Tea (Cooled to room temperature)
- as needed Ice (Large block or cubes)
- 1 liter Soda Water (Chilled)
Instructions
- 1In a small saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes. Remove from heat and let cool completely.
- 2In a large punch bowl, combine champagne, brandy, rum, Orange Curaçao, lemon juice, and tea infusion.
- 3Sweeten to taste with the cooled simple syrup. Add a large block of ice to the punch bowl.
- 4Just before serving, add chilled soda water. Stir gently to combine. Serve immediately.