Food & Cooking Recipes Drink Recipes Horse and Carriage Punch 3.3 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 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 Ingredients Lemon slices, for ice and garnish Pomegranate seeds, for ice and garnish Cranberries, for ice Fresh sprigs rosemary, for ice ¼ cup Citrus Sugar ¾ cup freshly squeezed lemon juice 1 ¼ cups gin, preferably Beefeater ¾ cup Cointreau ¾ cup St. Germain Liqueur 1 ¼ cups strong-brewed chamomile tea, chilled 1 ¼ cups Champagne or sparkling wine Orange slices, for garnish Organic rose petals, for garnish Freshly grated nutmeg, for garnish Directions 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. Rate it Print