Champagne Holiday Punch
- Ice, preferably large cubes
- 4 ounces Rich Simple Syrup
- Angostura bitters
- 4 ounces cold Champagne
- 8 ounces cold club soda
- 12 ounces genever
- Pineapple slices and star anise pods, for garnish
- 4 ounces Creole Shrubb
- 6 ounces fresh lemon juice
- In a small punch bowl, combine the genever, Creole Shrubb, lemon juice, Rich Simple Syrup and 10 dashes of the bitters and refrigerate until chilled, about 2 hours.
- Stir in the Champagne and club soda, add ice and garnish with the pineapple and star anise.
cubes, simple syrup, bitters, cold champagne, club soda, genever, pineapple, creole shrubb, lemon juice
Taken from www.foodandwine.com/recipes/champagne-holiday-punch (may not work)