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


  • 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


  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. 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. 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.

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