Award-winning writer and cookbook author Nicole Parton dishes up food and fun in this lively blog! Husband Ron taste-tests, photographs what’s cookin’, and at times shares and enjoys his own creations.
Monday, December 31, 2012
This deliciously complex sipper is the perfect choice for a New Year’s Eve punch bowl. Freezing a water-filled plastic container will provide an ice block that won’t melt as quickly as cubed ice, preventing the punch from becoming diluted too quickly. For the fullest fizz, prepare this in a single batch, making more as needed.
One 26 oz. (750 mL) bottle Champagne (or any sparkling wine), chilled One 26 oz. (750 mL) bottle Sauterne, chilled ½ c. granulated sugar 2 oz. Cointreau 5 oz. brandy 2 c. club soda, chilled Orange cartwheels, quartered, as garnish Pineapple tidbits, as garnish Maraschino cherries, drained, stemmed
To ice block in punch bowl, add and stir Champagne, Sauterne, sugar, Cointreau, and brandy. Top with soda, garnishing with fruit. This makes enough for 30 single punch-cup servings.