Created by Erick Castro, former bar manager at San Francisco cocktail bar Rickhouse, came up with this deliciously light, fruity punch for the holiday season.
|4 ounces cold Champagne|
|8 ounces cold club soda|
|12 ounces genever|
|Pineapple slices and star anise pods, for garnish|
|4 ounces Créole Shrubb|
|6 ounces fresh lemon juice|
|Ice, preferably large cubes|
|4 ounces Rich Simple Syrup|
Preparation: How to make a Champagne Holiday Punch
- In a small punch bowl, combine the genever, Créole Shrubb, lemon juice, rich simple syrup and 10 dashes of the bitters and refrigerate until chilled, about 2 hours.
- Stir in the Champagne and club soda, add ice and garnish with the pineapple and star anise.