With Thanksgiving in our rearview mirror, the next round of holiday decorating is upon us. Here’s some sweet, bubbly inspiration that will make everything brighter as you deck your hall(s) with lights and good cheer.
A new cocktail favorite in the making, our punchy punch, adapted from the Sparkling Rosé Punch with Cranberry and Persimmon Recipe from A Cozy Kitchen, takes the dynamic duo of sparkling wine and St-Germain one step further. It strikes all the right notes — the lingering warmth of ginger, the delicacy of elderflower, brilliantly colorful cranberries, a modernist touch of persimmon, all wrapped in the bubbles of sparkling wine.
To keep it low-key, we scaled the recipe to make it work for you and just a friend or two. We are in the era of Covid-19, after all, so it’s probably a good idea to save the punch bowls and parties for next year.
You can play around with different sparkling wines and champagnes for this one, but we used Healdsburg, California’s J Vineyards Cuvée 20.
Pour the sugar and water into a small saucepan. On medium-low heat, stir until sugar and water become a syrup. Add the fresh ginger pieces and bring to a simmer. Turn the heat off, cover your pan, and let the ginger infuse for 15 minutes.
Decide how many glasses you’d like and split your portions accordingly. Add the ginger-infused simple syrup concoction first. (If your tooth is not the sweetest, you might want to be sparing with this portion.) Then pour in the elderflower liqueur and top off with sparkling wine.
Garnish with cranberries and slices of persimmon. Add ice if desired.
Makes 4 petite or 2 grande cocktails.
Recipe adapted from the Sparkling Rosé Punch with Cranberry and Persimmon from A Cozy Kitchen.