Reci-PIPPA-The Week for 12-31-10- New Year’s Champagne Punch

Champagne Punch from Emeril Lagasse

Ingredients:

1 1/3 c. lemon juice (fresh is best)

1 c. superfine sugar (this is also known as bartender’s sugar. It is superfine and dissolves well in cold liquids, you can either purchase some or run granulated sugar through a blender or food processor for about 20-30 sec)

½ c. orange liqueur

½ c. Triple Sec

½ c. cognac (I use brandy)

½ c. orange juice

2 bottles chilled dry Champagne or sparkling wine

Orange or lemon slices for garnish (optional)

Frozen whole strawberries or fresh if in season (optional)

Directions:

Combine the lemon juice, sugar, orange liqueur, Triple Sec, brandy and orange juice in a pitcher & stir or shake until the sugar is completely dissolved.  When ready to serve, add the Champagne and stir to combine. 

Place a whole strawberry into each glass, if desired, before serving.  Garnish with orange or lemon slices. 

 Thank you to everyone here @ Emerald City Catering/Big Boss Sauce who helped make 2010 a huge success!

Happy New Year Everyone!!!!

Makes 3 quarts.

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