Red Rooster Punch

Xavier Herit, Wallflower | New York City

The addition of cumin-scented kümmel and tart raspberry puree to Cognac and Champagne—two central ingredients in the classic Regent Punch—makes for a rose-hued take on a traditional recipe.



  • 6 ounces Cognac, preferably Pierre Ferrand 1840
  • 2 ounces lemon juice
  • 2 ounces simple syrup
  • 2 ounces raspberry puree (see Editor's Note)
  • 1 ounce kümmel
  • 6 ounces sparkling wine

Garnish: lemon wheels

  1. Stir all ingredients except for sparkling wine in a large pitcher with ice.
  2. Transfer the mix into a punch bowl over a large block of ice.
  3. Top with sparkling wine and garnish with lemon wheels.
Editor's Note

Raspberry Puree:
In a blender or food processor, blend two cups of raspberries together and pass the mixture through a mesh strainer. Yields two ounces.