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Horse and Carriage Punch

The addition of sparkling champagne makes this sweet-tart punch from Locanda Verde bartender Naren Young the perfect centerpiece for a holiday bar. Pomegranate seeds and rose petals provide a festive finishing touch. Also Try: Christmas Rum Punch

  • servings: 6




  • Lemon slices, for ice and garnish
  • Pomegranate seeds, for ice and garnish
  • Cranberries, for ice
  • Fresh sprigs rosemary, for ice
  • 1/4 cup Citrus Sugar
  • 3/4 cup freshly squeezed lemon juice
  • 1 1/4 cups gin, preferably Beefeater
  • 3/4 cup Cointreau
  • 3/4 cup St. Germain Liqueur
  • 1 1/4 cups strong-brewed chamomile tea, chilled
  • 1 1/4 cups Champagne or sparkling wine
  • Orange slices, for garnish
  • Organic rose petals, for garnish
  • Freshly grated nutmeg, for garnish


  1. Step 1

    Fill a 2-cup container with water and add lemon slices, pomegranate seeds, cranberries, and rosemary; cover and transfer to a freezer. Freeze until solid.

  2. Step 2

    In a large punch bowl, mix together citrus sugar and lemon juice until sugar is dissolved. Add gin, Cointreau, and St. Germain; mix until well combined. Add tea and mix to combine; transfer to refrigerator and chill until ready to serve.

  3. Step 3

    To serve; add a large ice cube to punch bowl and top with Champagne. Garnish with lemon slices, orange slices, pomegranate seeds, rose petals, and nutmeg.

The Martha Stewart Show, December 2010