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wonders never cease Friday, December 9, 2011

for making seasons bright.

What a delight to see these soirée glasses in our shop every day {but we won't begrudge you if you scoop up the last set}. The champagne glasses are tall and skinny {$28 each}, the regular glasses are multi-shaped {$25 each}, and each has a unique etched pattern. And the perfect thing to put it one of those glasses? Champagne Punch, courtesy of Dan Searing's Punch Bowl. What a merry way to start the weekend!

CHAMPAGNE PUNCH
15-20 servings

10 ounces canned pineapple chunks {half of a 20-ounce can}
1 cup simple syrup
2 cups water, heated to 150 to 160°F
1 green tea bag
1/2 750mL bottle brandy
1/2 750-mL bottle light rum
1/4 cup maraschino cherries
1/2 cup lemon juice {about 3 lemons}
21/2 cups seltzer water
21/2 cups Champagne

1. Drain the juice from the pineapple chunks into a medium saucepan, and add the simple syrup. Put the pan over medium heat, and bring the mixture to a boil.
2. Meanwhile, pour the boiling water into a bowl, and add the tea bag. Let it steep until strong, about 10 to 15 minutes. Remove the tea bag, and let the brewed tea cool, about 20 minutes.
3. Add the pineapple simple syrup, rum, and brandy to the cooled tea. Add the lemon juice, cherries, and pineapple chunks. Stir well, transfer the bowl to the refrigerator, and chill for at least 5 hours.
4. To serve, pour the mixture into a punch bowl, and slowly stir while adding the seltzer water and Champagne.


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