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Red Rooster Punch

The addition of cumin-scented kümmel and tart raspberry puree to Cognac and Champagne—two central ingredients in the classic Regent Punch—makes for a rose-hued take on a traditional recipe.


INGREDIENTS

Servings: 4-6

  • 6 ounces Cognac, preferably Pierre Ferrand 1840
  • 2 ounces Lemon Juice
  • 2 ounces Simple Syrup
  • 2 ounces Raspberry Puree (see Editor’s Note)
  • 1 ounce Kümmel
  • 6 ounces Sparkling Wine

Garnish: lemon wheels

DIRECTIONS
  1. Stir all ingredients except for sparkling wine in a large pitcher with ice.
  2. Transfer the mix into a punch bowl over a large block of ice.
  3. Top with sparkling wine and garnish with lemon wheels.
EDITOR’S NOTE

Raspberry Puree:
In a blender or food processor, blend two cups of raspberries together and pass the mixture through a mesh strainer. Yields two ounces.

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