Champagne Punch

November 1, 2012 

champagne punch

Simple Syrup

Makes 4 1/2 cups

2 1/2 cups water

3 cups sugar

Add the water and sugar to a medium-size saucepan. Stirring occasionally, bring the mixture to a boil over medium-high heat. Lower the heat a bit, keeping the mixture at a low boil for 5 minutes, stirring occasionally.

Turn off the heat, and let the syrup cool completely in the pan. Store in a clean, airtight container in the refrigerator.

The Punch

Serves 10

6 ounces freshly squeezed orange juice

4 oz. simple syrup (see right)

2 oz. freshly squeezed lime juice

2 oz. freshly squeezed lemon juice

6 oz. white rum

6 oz. dark rum

1 25 fluid ounce bottle of champagne

Orange, lime and lemon slice for garnish

Ice (in block form of possible; if not, large chunks)

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