French 75 Punch Bowl

Elevate your gatherings with a French 75 Punch Bowl, where champagne, gin, and zesty lemon create a sparkling celebration. This timeless classic is reimagined for sharing.

Serves 20-24

punch bowl

Ingredients

  • 16oz

    Tanqueray No. TEN

  • 8oz

    Cognac

  • 24oz

    Brut champagne or Cava

  • 6oz

    Freshly-squeezed and strained lemon juice

  • 6oz

    Lemon syrup (oleo-saccharum)*

  • 8oz

    Cold, filtered water (to taste)

  • 1

    Lemon, cut into thin slices

  • 1

    Whole nutmeg, for grating

  • 1

    Large ice block (3-4 liters)

0 units of alcohol per serve

Equipment

  • 1

    Measuring cup

  • 1

    Large spoon

  • 1

    Punch bowl

  • 1

    Ladle

  • 24

    punch cups, tea cups, or small wine/apertif glasses

Serves:
1

Method

  • Preparation

    1. Chill all of the liquid ingredients in advance.

    2. Gently pour the gin, cognac, lemon juice, and syrup into a punch bowl and stir to combine.

    3. Add half of the water and an ice block and gently pour in most of the champagne.

    4. Taste the drink and add more lemon juice, syrup, water, or champagne, as needed.

    5. Garnish with thin lemon wheels and/or freshly grated nutmeg.

    *Oleo-Saccharum:

     

    1. In a medium jar or ziploc bag, combine 1 cup of sugar with the peels of 3-4 clean lemons, oranges, blood oranges or grapefruits.
    2. Muddle the peels and shake or mix the contents so they are evenly distributed.
    3. Seal and store at room temperature for 2-3 days.
    4. Either refrigerate until needed, or add 1 cup boiling water, stir to dissolve, strain off and discard the peels, cool the syrup, and use in your punch.

    ALCOHOL CONTENT

    14.9g per serve