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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 .
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 1 drink
Author Yvonne Langen
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
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.
Remove from fridge and pour in 1 bottle of Masi Modello Prosecco. Stir. Add one large block of ice to the punch bowl.
Garnish the punch with orange wheels and fresh rosemary sprigs.
Honey Sage Champagne Syrup
Combine ingredients in a small saucepan over low heat. Stir constantly until fully incorporated – about 5 minutes.
Remove from heat and let cool to room temperature.
Fine strain into an airtight container.
Store in the fridge for up to 1 month.