Holiday Punch Recipe

Are you starting to think about holiday parties? It’s not really too early to begin planning. The folks that distribute the French aperitif, Dubonnet have a great suggestion for a holiday punch, created by Jim Meehan of PDT in New York City.

Royal Pomme Punch (Makes 12 servings)
3/4 of a bottle of Dubonnet Rouge
12 oz Apple Brandy
24 Dashes of Angostura Bitters
3 oz Freshly squeezed orange juice
12 oz Champagne

Add Dubonnet, apple brandy, orange juice and bitters to a pitcher filled with ice. Stir and strain into a chilled punch bowl. Garnish with a block of ice (use a small Tupperware container as the mold; pull the block out of the freezer 15 minutes before using to allow it to thaw enough to be able to get it out of the mold). Top with Champagne and serve.

^{(photo courtesy of Heaven Hill Distributors)}