Champagne Cider Punch
Posted on 15. Jan, 2010 by grace in Cocktails
Champagne Cider Punch
By Chris Johnson, Mixologist & Sake Master
5 gala apples
5 Fuji apples
1 cup sugar
2 cups water
2 cinnamon sticks
1 liter fresh apple cider
Champagne
1 piece star anise
1 orange, zest for garnish and flavor.
Put sugar, water, cinnamon, star anise, and orange rind in a pot. Peel the apples and place them in a pot. Cook over medium high heat for 20 minutes. Remove liquid and set aside and let it cool. Take the apples and cider and mix in a punch bowl. Add orange slices to garnish. Top with champagne. For a hot cider punch, leave all ingredients in the pot, add apple cider and some spiced rum. For individual champagne cocktails, use the liquid as a base for your cocktail. Add a splash of triple sec. Top with Champagne and garnish with a flamed orange rind.
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