Citrus Champagne Punch
2/3 cup fresh lemon juice
2/3 cup superfine sugar
1 cup vodka
1/2 cup limoncello
2 teaspoons vermouth
1 (750 ml) bottle chilled dry Champagne or sparkling wine
Ice
Lemon twists, for garnish
Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the sugar is completely dissolved. Cover and refrigerate until chilled, 1 to 2 hours. Add the Champagne and stir to combine. Serve over ice in highball glasses, garnished with lemon twists.
Champagne Flamingo
3/4 ounce vodka
3/4 ounce Campari
5 ounces chilled champagne
Shake vodka and Campari with ice. Strain into a champagne flute and top with champage. Garnish with a zest of orange.
Japanese Typhoon
3/4 ounce Midori
Juice of Freshly Squeezed Lime
Champagne
Shake the Midori & Lime Juice with Ice and pour into a flute. Top with chilled Champagne.
ChamPino
1 ounce Campari
1 1/4 ounce Sweet Vermouth
2 ounces Champagne
Shake Campari and sweet vermouth with ice. Strain into a cocktail glass and top with champagne. Garnish with a lemon twist.
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