Kathleen Hawkins’ take on Champagne punch borrows from the classic Kir Royale, combining crème de cassis with plum shrub, and topping it all with Champagne and orange bitters.
Kathleen Hawkins, Wright & Co. | Detroit
- 3 3/4 ounces plum shrub (see Editor's Note)
- 1 1/4 ounce créme de cassis, preferably Pierre Chermette
- 1 bottle chilled Champagne, to top
Garnish: Lemon peel, torched rosemary sprig and dash of orange bitters.
- Combine all ingredients in a pitcher or a punch bowl.
- Serve in a flute or small Collins glass and garnish each serving with a lemon peel, torched rosemary sprig and a dash of orange bitters.
1 cup sliced plums
1/2 cup white sugar
1/2 cup demerara sugar
1 cup apple cider vinegar
Wash and slice the plums and combine them with both sugars in a non-reactive container, such as a glass jar. Let the mixture sit for three days, stirring once a day. Strain the mixture through a cheesecloth, extracting as much juice as possible by pressing on the plums with a wooden spoon. Add one cup of apple cider vinegar, cover and refrigerate.
3/4 ounce plum shrub
1/4 ounce créme de cassis
1 dash orange bitters
Champagne, to top