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New Year's: Alice Lon's Champagne Punch

Source of Recipe


From "The Pastry Queen Christmas" by Rebecca Rather



List of Ingredients



• 6 cups water
  
• 4 cups sugar
  
• 2 limes, scrubbed and sliced
  
• 2 tangerines, scrubbed and sliced
  
• 2 lemons, scrubbed and sliced
  
• ½ cup freshly squeezed orange juice
  
• ½ cup freshly squeezed lime juice
  
• 1 bottle brut sparkling wine or Champagne
  
• ½ cup Grand Marnier
  
• 12 to 14 kumquats, halved and frozen, for garnish (optional)
  






Instructions



1. In a large saucepan, combine the water and sugar. Bring to a boil over medium-high heat and cook for 30 minutes, or until thickened.
   
   
2. Add the sliced limes, tangerines, and lemons. Reduce the heat to medium and simmer for 30 minutes. Remove the syrup from the heat and let cool for 15 minutes.
   
   
3. Transfer the syrup to a pitcher and stir in the orange and lime juice. Refrigerate until cold. (The syrup will keep in the refrigerator for about 1 week.)
   
   To make individual cocktails, fill a Champagne flute half full with cold syrup and add Champagne until the glass is three-fourths full. Float 1 ounce of Grand Marnier on top.
   
   Makes 6 to 8 servings
   
   
   ◦ Rather Sweet Variation:
   To fill a punch bowl, pour 1 cup chilled syrup into a large punch bowl. Add the Champagne and the Grand Marnier. Stir until combined. Float frozen kumquats on top. Serve with a punch ladle.