Lemon Champagne Punch
New Year’s Eve is next week and for this holiday, champagne is an absolute must! While I have absolutely no problem drinking my champagne straight out of a coupe or flute, I prefer including it in a cocktail. My first choices are usually the Kir Royale or Champagne Cocktail because they’re easy to whip up and taste delicious.
But these aren’t the only options. There are other champagne cocktails that are just as good and only take a little more effort. Drinks like the Queen’s Cousin or French 75. Sure, there are a few more ingredients and a higher proof, but the cocktails are delectable and well worth the time. There’s only one problem: they’re all made for one person. While that’s great if you’re dining out or snuggling with a significant other, a single cocktail isn’t the ideal party drink.
I don’t know about you, but I don’t like to tend bar when I’m playing hostess. I want to mingle with my guests, and the best way to do that is to make a drink guests can pour themselves. So, you can set up a champagne bar with plenty of flutes and bottles or you could do what I do, and whip up a beautiful champagne punch. A punch is easy to serve, pretty to look at, and tastes amazing.
Earlier I mentioned that one of my favorite champagne cocktails is the French 75. Made with gin, lemon juice and champagne, it’s a wonderful cocktail, especially in the winter when lemons are in season! So, I started thinking… why did the French 75 have to be a single serve tipple? Why couldn’t it be a punch? It wouldn’t be that hard, you’d just have to adjust the measurements and make sure not to add too much ice so it wouldn’t get watered down. Then I found a sorbet champagne punch in Food & Wine that gave me the answer I was looking for: lemon sorbet instead of lemon juice and ice. Now my French 75 punch would have that tart lemon flavor and stay cold all at the same time. It was perfect!
This punch had everything a holiday punch should have. It was fancy, brimming with bubbles and absolutely delicious! I loved it so much, I’ve already made it several times this holiday season. But just because it’s got champagne, doesn’t mean you have to pack it away after Tuesday night. Just like the single serve French 75, this punch is great year round. It may be perfect for New Year’s, but it’s also a great addition to any spring bridal brunch or wedding reception. Grab a couple pints of lemon sorbet and see for yourself. One glass and you’ll be hooked.
Notes
Adapted from Food & Wine
Ingredients
- 3 pints lemon sorbet, softened
- 1 lemon, thinly sliced
- 2 limes, thinly sliced
- 2 cups dry, London gin
- 2 bottles dry champagne
- Maraschino cherries
Instructions
- Arrange lemon and lime slices around sides of a small Bundt pan. Scoop softened sorbet into pan on top of the citrus slices. Freeze until firm. (This can be done up to 5 days ahead.)
- When ready to serve punch, pour gin into a large punch bowl, and add remaining pint of sorbet. Mash sorbet with a spoon to combine with gin.
- Place the sorbet mold in an inch or two of hot water to loosen. Then unmold into the bowl.
- Gently pour the champagne around the sorbet ring and stir to combine with gin mixture. Garnish with maraschino cherries. Place ladle in bowl, and serve.
