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St. Nick's Punch | Taste and Tipple

St. Nick's Punch

This party-ready cocktail is a nod to the New Orleans festive staple, the St. Charles Punch. The original features tawny port, cognac, lemon, and simple syrup. I’ve converted this formula into an entertaining format with the addition of Masi Modello Prosecco.

Course Drinks
Cuisine American
Keyword Brandy, Cognac, Prosecco, Sparkling Wine, Wine
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 1 cup ruby port
  • 1 cup H by Hine VSOP Cognac
  • ¾ cup lemon juice
  • ¾ cup honey sage champagne syrup
  • 1 oz Angostura bitters
  • 1 bottle Masi Modello Prosecco
  • Garnish: orange wheels
  • Garnish: rosemary sprigs

Honey Sage Champagne Syrup

  • 1 cup champagne
  • 1 cup honey
  • ¼ cup fresh sage sprigs

Instructions

  1. Add all ingredients, excluding Masi Modello Prosecco, to a punch bowl. Stir to combine and refrigerate for at least 1 hour or until ready to serve.
  2. Remove from fridge and pour in 1 bottle of Masi Modello Prosecco. Stir. Add one large block of ice to the punch bowl.
  3. Garnish the punch with orange wheels and fresh rosemary sprigs.

Honey Sage Champagne Syrup

  1. Combine ingredients in a small saucepan over low heat. Stir constantly until fully incorporated – about 5 minutes.
  2. Remove from heat and let cool to room temperature.
  3. Fine strain into an airtight container.
  4. Store in the fridge for up to 1 month.