Joy Richard originally made this punch for a summertime meeting of LUPEC (Ladies United for the Preservation of Endangered Cocktails), but it can easily be enjoyed all year-round.
1 750-ml. bottle Champagne (or other sparkling wine)
4 oz. rye whiskey
2 oz. fresh lemon juice
2 oz. simple syrup (1:1)
4 oz. strawberry syrup
Ice ring (freeze ice in a bundt or ring pan)
Tools: punch bowl, spoon, ladle
Glass: punch cups
Garnish: strawberries used to make the syrup
Combine lemon juice and simple syrup in the bottom of a punch bowl with a spoon. Add Champagne, whiskey and strawberry syrup. Place ice ring in the punch bowl. Using a ladle, circulate the punch over the ice ring to chill and mix. Add the strawberries used to make the strawberry syrup and ladle into cups.
Joy Richard, Boston
