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Drinks

Champagne punch

Champagne punch
Gary Friedman / Los Angeles Times

At the Edison downtown, bartender Marcos Tello -- dressed in one of his natty striped-flannel vest-and-pants numbers from La Rosa Vintage in San Francisco and gray patent leather John Fluevog wing tips -- is peeling a dozen lemons with a ... Read more

Total time: 10 minutes, plus freezing time for the decorative block of ice | Serves 10
  • 1 lemon
  • 1 sugar cube
  • 2 tablespoons cassis
  • 2 tablespoons St-Germain elderflower liqueur
  • 1 large block of ice (see note above)
  • 1 (750 ml) bottle of rose Champagne
  • Raspberries and blackberries for garnish

Step 1Using a vegetable peeler, peel the lemon in lengthwise strips, avoiding the white pith. Reserve the fruit for another use. Place the lemon peel in a sturdy bowl and muddle with the sugar cube until the peels release their oil and the sugar becomes moist and fragrant.

Step 2In a shaker without ice, shake the lemon peel, sugar, cassis and elderflower liqueur. Strain into a chilled punch bowl over a large block of ice that has been frozen with raspberries and blackberries in it. Add the Champagne and garnish with raspberries and blackberries.

Note: From Julie Reiner of Clover Club. To prepare ice that has been frozen with raspberries and blackberries: Fill a container that fits in your punch bowl with hot water. Add raspberries and blackberries for decoration and freeze.

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