Champagne Holiday Punch Recipe

Champagne Holiday Punch
Photo for Leanne Davis

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
Angostura bitters

Preparation: How to make a Champagne Holiday Punch

  1. 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.
  2. Stir in the Champagne and club soda, add ice and garnish with the pineapple and star anise.
Champagne Holiday Punch