Add a Champagne Sparkle

December/January 1995
By Jeanne Nakjavani and Linda L. Underhill 
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Champagne punches flavored with aromatic herbs are a romantic, old-fashioned way of serving champagne. An expensive vintage champagne is not necessary.

As champagne should never be iced, place the punch bowl in a larger bowl half filled with crushed ice before adding the punch. The ice may be decorated with flowers and herbs. Add the chilled champagne to the punch bowl just before serving. Pour it gently down the inside of the bowl to retain its sparkle.

Writers Jeanne Nakjavani and Linda L. Underhill explore food in history and literature. Their work has appeared in Victoria and Victorian Accents.

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  • KC Compton 8/11/2009 2:09:57 PM

    That sounds delicious. Almost worth staging an "occasion" so there would be an excuse to make this beverage. Of course, any recipe that includes "champagne" and "herbs" would just about be guaranteed to make me smile.

    Thanks!

    K.C. Compton

  • Heather 8/11/2009 11:39:53 AM

    I'm shocked! An article on herbs and champagne, but no May Bowl recipe. This is a very old drink. My recipe is German in origin, but it looks as if most of Western Europe had variations. Sweet Woodruff is traditional, and tastes just like it smells (dried can be used, but tends to leave a more bitter, apple-like flavor).

    1 bottle white wine
    1 or 2 solid handfuls of Sweet Woodruff w/ flowers if possible
    1/2 lb strawberries, sliced
    6-8 sprigs (total) other herbs (ex. any flavor mint, rosemary, basil, lemon balm or verbena)
    1 bottle chilled champagne

    Lightly bruise herbs. Mix herbs, strawberries, and white wine in a containter and refridgerate (overnight works well, but can sit for up to 2 days for as stronger flavor). Strain out solids and add wine to a punch bowl. Mix in champagne. Top with woodruff and strawberries, if desired.

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