Monday, July 04, 2011

Champagne Punch with Cherry, Ginger, and Cognac

You should probably double this recipe, if your friends are anything like mine.

4 cups sour cherry juice*
6 tablespoons fresh ginger juice, from about half a hand-sized piece of ginger**
6 tablespoons freshly-squeezed lemon juice
3/4 cup agave nectar
200 mL cognac (I used Courvoisier)
1 bottle dry white wine
4 bottles well-chilled Champagne or semi-dry sparkling wine
Additional lemon slices for garnish, optional

Mix the first six ingredients up to several hours before serving; keep chilled. Mix in Champagne just before serving and garnish with lemon slices. I prefer not to ice this punch, so I made mine in two batches, dividing up the punch base and combining with two bottles of chilled Champagne each time.

*I used Red Jacket Orchards’ Tart Cherry Stomp; if you can’t find sour cherry juice, try unsweetened cranberry or pomegranate juice, but you’ll need to up the agave nectar quite a bit to taste.

**Make ginger juice by squeezing grated ginger through cheesecloth or a jelly bag.

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