Here’s your new way to dazzle party guests: a big batch cocktail that’s finished with a sparkling splash. The beverage has just a few ingredients, but is very well balanced. The mint, lime, and lemon are a great pairing for floral, bracing champagne. And the gin packs a pleasant slightly bitter punch. We won’t tell anyone if you decide to use your favorite Prosecco or other sparkling wine instead of true champagne. You can make the mint simple syrup up to a week ahead of time and refrigerate it in an airtight container. A couple hours before you serve it, stir the gin and citrus juices together with the mint syrup. Top the punch with champagne and garnishes at the very last minute.
2 cups firmly packed torn mint leaves, plus sprigs for serving
¼ cup granulated sugar
½ cup (4 oz.) gin
¼ cup (2 oz.) fresh lime juice, plus lime wheels for serving
2 tablespoons fresh lemon juice
1 750-ml bottle champagne or prosecco, chilled
Sat fat 0.00g
How to Make It
Combine mint leaves, 1½ cups water, and sugar in a medium saucepan. Bring to a simmer and cook, stirring often, until sugar is dissolved, about 4 minutes. Cover pan, remove from heat, and steep 10 to 15 minutes. Pour mixture through a fine-mesh strainer, discarding solids, and let cool completely.
Stir together gin, lime juice, lemon juice, and mint syrup in a punch bowl. Top with champagne. Serve punch over ice, garnished with mint sprigs and lime wheels.
Tip: Mix the mint syrup, gin, and citrus juices together at home and pack in a plastic container. Pop the champagne and mix the punch when the last guest arrives.
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