Add A Champagne Sparkle: Auld Lang Syne Champagne Punch

By Jeanne Nakjavani and Linda L. Underhill
December/January 1995
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Serves 15 to 20
In Victorian times, rosemary was used in Christmas decorations to ensure the remembrance of old friends. What better way to welcome the New Year?

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  • 1/4 cup rosemary sprigs
  • 1 cup superfine sugar
  • 1 quart lemon-flavored mineral water
  • 1 teaspoon whole cloves
  • 6 tangerines, very thinly sliced
  • 2 cups dry sherry
  • 1 six-ounce can frozen grapefruit ­concentrate, thawed slightly
  • 1 six-ounce can frozen tangerine ­concentrate, thawed slightly
  • 3 bottles brut champagne, chilled
  • Rosemary sprigs for garnish
  1. Pound the rosemary with the sugar. Place in a saucepan, add the mineral water and cloves, and simmer, covered, 8 minutes.
  2. Pour this syrup over the tangerines and allow the mixture to cool. Add the sherry, cover tightly and chill overnight.
  3. Strain and transfer to a chilled punch bowl. Add the juice concentrates and chilled champagne and stir gently. Garnish the punch bowl with rosemary sprigs.

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

Click here for the original article, Add a Champagne Sparkle.


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