New Year’s Champagne Punch

Matthew Kelly / Supercall

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.

Bitter, Dry


  • 3 oz Vodka
  • 3 oz Pierre Ferrand Dry Curaçao
  • 1 750-ml bottle of Champagne
  • 15 dashes Orange Bitters
  • Candied Orange Slices


Step one

In a large pitcher or punch bowl add the vodka, curaçao and orange bitters.

Step two

Add ice, then pour the bottle of Champagne into the punch.

Step three

Add the candied oranges and stir with a bar spoon. Ladle into punch cups to serve.

Contributed by Supercall

Our Newsletter
By Signing Up, I Agree to the Terms and Privacy Policy.

Mix It Up!

To give the cocktail with an extra blast of citrus, you can easily swap out the vodka in the punch for a flavored vodka like St. George’s California Citrus Vodka. Or, for a punch with a robust depth—and a heavier, winter-appropriate flavor—substitute the measure of vodka with Cognac.


More from Food & Drink