Champagne Punch from Emeril Lagasse
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)
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.