The Pineapple Champagne Punch
This one packs a PUNCH.
Looking back at that time I worked with gardenandgun to recreate Dorothy Heyward’s Champagne Punch thanks to @wcurtis.
ingredients:
16 lemons, plus more for garnish
6 cups brandy
2 cups Jamaican rum (Appleton Estate or Smith & Cross works well)
½ cup curaçao
4 cups green tea (weak)
4 cups sugar
16 cups Champagne
8 cups seltzer or club soda
1 Pineapple (sliced)
instructions:
Peel 6 lemons and steep rinds in brandy for 12 hours. Juice all lemons and mix juice with infused brandy (strain out peels), rum, curaçao, tea, and sugar until sugar is dissolved. Add sparkling wine, seltzer, and ice before serving. Garnish with lemon wheels and sliced pineapple.
Check it out on Instagram:
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