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
Source: The Martha Stewart Show, December 2010
Lemon slices, for ice and garnish
Pomegranate seeds, for ice and garnish
Cranberries, for ice
Fresh sprigs rosemary, for ice
1/4 cup <u>Citrus Sugar</u>
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
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.
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.
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.