Hosting a party? Joe Campanale’s champagne punch is a crowd-pleasing cocktail.
Festive Champagne Punch Recipe
2 oranges, peeled, seeded, and chopped (about 2 cups), plus additional for garnish
1/4 cup brandied cherries, such as Amarena cherries, plus additional for garnish
1/2 cup sugar
12 ounces brandy or cognac
6 ounces Maraschino liqueur or other fruit liqueur
2 bottles sparkling wine, whatever brand you like
In a punch bowl, combine the pineapple, oranges, cherries, and sugar. Muddle everything together to pulverize the fruit and extract its juices. Add the brandy and liqueur to the fruits and stir to combine. Note: at this point, you can wrap the bowl and let the fruits and liquor marinate in the refrigerator up to overnight. The longer it sits the more the flavors will develop.
To serve, fill a rocks or wine glass with ice and fill halfway with punch. Top off with sparkling wine and garnish with additional fruit.
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In association with Rachael Ray at www.rachaelray.com