Floral Party Punch

With the holidays, engagement parties, baby showers, and birthdays coming up, you will be thanking us for this! Colleen Jeffers of Good Drink is sharing this absolutely gorgeous and delicious cocktail recipe with us today. This punch is perfect for large groups because not only does it serve a ton of people, but it couldn’t be any easier to make! With the feminine floral touch, this pleased as punch recipe will no doubt be a huge hit for any occasion! Check out Colleen’s recipe below:

“Look, let’s be real here. If you’re having more than a couple of guests over, you probably don’t want to shake individual drinks to order. It’s your party, girl! Go enjoy it, and let someone else do the heavy lifting: your new best friend, Mr. Punch.

Punches are tricky; no one wants to be left with a big bowl of wasted booze at the end of the night. If you’re making a punch, you’d better be sure that it’s going to please everyone in your crowd.This punch recipe is the one punch recipe to rule them all. I’ve served it at everything from baby showers to bridal brunches to bachelor parties (it’s gentleman friendly), and no matter how big a batch I make, it ALWAYS goes. If you have one drink recipe up your sleeve, it should be this one.

It’s a cross between punch’s two legends: Philadelphia Fish House Punch and Chatham Artillery Punch, the North and South’s respective answers to the timeless challenge of getting your guests sloshed while keeping it (somewhat) classy. And did I mention it’s an absolute breeze to make? If you can squeeze a lemon, pour a bottle, and stir, you can make this punch.”

PLEASED AS PUNCH RECIPE

(THE ONLY PUNCH RECIPE YOU’LL EVER NEED)

1 750ml bottle Cognac
1 750ml bottle Jamaican style rum
2-3 bottles of Champagne or Cava
2 cups peach brandy
2 cups sugar
2 cups water
1 cup lemon juice (about 6-9 lemons)
1 cup lime juice (about 10-12 limes)

First things first: before you squeeze all those lemons, zest them. Bring the sugar and water to a simmer over medium heat. When the sugar dissolves (about 3 minutes) add the zest and stir. Let simmer for another three minutes, remove from heat and let cool (squeeze all that citrus while you wait).
Fill an enormous punch bowl with ice. Pour everything but the Champagne (the Cognac, the rum, the brandy, the cooled sugar/water/zest mixture, the lemon juice and the lime juice) into the bowl and give it a good stir. Top it all off with 2 bottles of Champagne, garnish, and serve! I keep the third bottle of Champagne on hand to refresh the drink’s effervescence as the party goes on — just pour a splash every so often to keep things bubbly.

Note: I like to serve this every time of year, so I switch out the garnish to keep it seasonal. Rosemary and pomegranate seeds look gorgeous in the winter, pansies and thyme in the fall, citrus wheels and mint leaves for summer and elderflower for spring. Use your imagination — this punch is so versatile almost any garnish works.

Another Note: A punch like this is only as good as the liquor you put in it — no need to splurge, but stay away from the bottom shelf!

Photography for Best Friends For Frosting by: Colleen Jeffers, Good Drink