Drinks Cocktails Brunch Cocktails Sparkling Wine Cocktails Champagne Holiday Punch 5.0 (1,673) Add your rating & review Erick Castro created this sparkling punch. It's terrifically light, but the malted grain–based genever adds whiskey-like depth. By Erick Castro Erick Castro Erick Castro is the proprietor of San Diego cocktail bar Raised by Wolves, No. 19 on North America's 50 Best Bars list in 2022. He hosts the "Bartenders at Large" podcast and cofounded the California spirits industry networking event Bartender's Weekend. Food & Wine's Editorial Guidelines and David Wondrich David Wondrich David Wondrich is an award-winning drinks writer and renowned cocktail historian. He has published some of the most revered and influential books on cocktails, including Imbibe! (2007), which was the first cocktail book to win a James Beard Award. Food & Wine's Editorial Guidelines Updated on November 10, 2022 Save Rate PRINT Share Close Photo: © Tina Rupp Yield: 6 drinks Cook Mode (Keep screen awake) Ingredients Rich Simple Syrup 1 cup Demerara sugar 1/2 cup water Holiday Punch 12 ounces genever 6 ounces fresh lemon juice 4 ounces Créole Shrubb 10 dashes of Angostura bitters 8 ounces cold club soda 4 ounces cold Champagne Ice, preferably large cubes Pineapple slices and star anise pods, for garnish Directions Make the simple syrup In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool and refrigerate in an airtight container for up to 1 month. Make the punch In a small punch bowl, combine 4 ounces of the simple syrup (reserve the rest for another use), the genever, lemon juice, Créole Shrubb, and bitters and refrigerate until chilled, about 2 hours. Stir in the club soda and Champagne, add ice and garnish with the pineapple and star anise. Originally appeared: December 2011 Rate It Print