Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea. Learn how to make this recipe and more in our online cooking class with Sur la Table.
2 ounces London dry gin
¾ ounce fresh lemon juice
¾ ounce simple syrup
2 ounces Champagne
Long spiral lemon twist (for serving)
This tangy-sweet cocktail gets its lofty, fluffy froth from egg whites and a two-step mixing technique. The first shake, without ice, helps create the foam. After adding ice, the second shake chills the drink and further aerates the whites. This recipe is from Honey’s in NYC.
1½ fresh lime juice
1½ Yola Mezcal
1 Amaro Montenegro or Nonino
1 tsp. light agave nectar
1 large egg white
Angostura bitters and lime twist (for serving)
Two types of rum double the fun in this citrusy punch. If you can’t find kumquats, add another orange.
1 cup high-proof rum (preferably Smith & Cross)
1 cup spiced rum (preferably Sailor Jerry)
1 cup fresh grapefruit juice, strained
¾ cup fresh orange juice, strained
½ cup fresh lemon juice, strained
⅓ cup Luxardo maraschino liqueur
¼ cup simple syrup
2 teaspoons Peychaud’s bitters
1 grapefruit, sliced into rounds
1 blood orange, sliced into rounds
1 lime, sliced into rounds
¼ cup kumquats, sliced into rounds
Fill 2 small freezer-safe shallow containers with 1½” hot water and freeze until solid to make giant ice cubes, about 4 hours. (The bottoms of clean half-gallon milk cartons work great.)
Combine both rums, grapefruit juice, orange juice, lemon juice, liqueur, simple syrup, and bitters in a punch bowl.
Unmold ice (dip containers in warm water if needed) and add to punch along with citrus slices. Serve punch in 6-oz. glasses filled with ice.
Do Ahead: Punch can be mixed 3 hours ahead. Chill.