New Year’s Champagne Punch
This is the ultimate New Year’s Eve party punch. Inspired by Eric Prum and Josh Williams' Burnt-Satsuma Champagne Punch, a recipe from their new cookbook Host, this crowd-sized cocktail is light on alcohol (to keep the party going rocking long after the ball drops), garnished with charred, candied oranges (for a bright kick of winter citrus) and topped with an abundance of effervescence (because it’s not New Year’s Eve without something sparkling). Speaking of sparkling, this punch calls for the good stuff. Instead of a budget-friendly Prosecco or Cava, spring for a proper bottling from Champagne—its toasty richness will put this punch over the top.
- 3 oz Vodka
- 3 oz Pierre Ferrand Dry Curaçao
- 1 750-ml bottle of Champagne
- 15 dashes Orange Bitters
- Candied Orange Slices
In a large pitcher or punch bowl add the vodka, curaçao and orange bitters.
Add ice, then pour the bottle of Champagne into the punch.
Add the candied oranges and stir with a bar spoon. Ladle into punch cups to serve.
Contributed by Supercall