Champagne Holiday Punch

You freeze the ice ring (water and orange / lemon slices frozen in a Bundt pan) and make the simple syrup a day or more beforehand, but the rest of the punch recipe comes together in a few minutes right before serving.


1-1/2 Cups genever (aka “Dutch gin”), chilled
1/2 Cup orange curaçao, chilled
1/2 Cup Simple Syrup*
10 dashes aromatic bitters, such as Angostura
1 Cup sparkling water
3/4 Cup fresh lemon juice
1/2 Cup sparkling wine or Champagne
Freshly-grated nutmeg

For garnish:
Fresh pineapple slices
Star anise

Make a really fancy punch, by chilling it with a fruit-laced “punch ice” ring you made the day before.


*Make your own simple syrup by combining 2 Cups granulated sugar and 1 Cup water in a small saucepan. Bring mixture to a gentle boil over medium-high heat. Stir boiling sugar-water until sugar is completely dissolved and mixture thickens, about 3 – 5 minutes. Remove saucepan from heat, and allow syrup to cool considerably before transferring to a small, seaalable bottle or jar. Once syrup is completely cooled, keep refrigerated until ready to use.

Combine the genever, orange curaçao, simple syrup, and bitters in a punch bowl. Add the sparkling water, fresh lemon juice, and sparkling wine or Champagne just before serving.

Unmold the punch ice ring and gently lower it into the punch bowl (so as not to splash and waste any punch). Grate nutmeg over top of the bowl, and garnish punch with pineapple slices and whole star anise.