Holiday Champagne Punch

This hits the perfect balance between sweet, tart and potent with its combination of cognac, apricot brandy and raspberry eau de vie – known as framboise.

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My friend Kalisa makes this wickedly delicious holiday punch each year. Start this punch the day before you plan to serve it.

1 cup orange juice
½ cup water
1 cup pomegranate seeds, divided use
¾ cup framboise (raspberry eau-de-vie)
½ cup VSOP cognac
¼ cup apricot brandy
1 orange, thinly sliced
1 lemon, thinly sliced
½ cup sugar
½ cup Homemade Sour Mix
2 bottles brut sparkling wine


Combine the orange juice, water and ½ cup pomegranate seeds in a small ring gelatin mold or a small square plastic container with a lid. Freeze for 24 hours. Combine the framboise, cognac, apricot brandy, orange and lemon slices and sugar in a plastic container. Let the fruit soak in the liquor overnight.

The day you plan to serve the punch, pour the sour mix and two bottles of sparkling wine in a large punch bowl. Add the liquor-soaked fruit and the remaining 1/2 cup of pomegranate seeds. Crown punch with the orange and pomegranate ice mold, which will keep the punch cold.

Makes 12 servings (enough for 6 people)

From The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99)

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