Sparkling Gin Punch Food

SPARKLING COSMO PUNCH

Steps:

• Fill a martini pitcher or jar halfway with ice, then stir together the cranberry juice, gin, orange liqueur and lime juice. Strain into another pitcher and keep chilled.
• To serve, fill a flute three-quarters of the way with the cranberry base. Top with the cava and drop in an orange garnish.

SPARKLING GIN PUNCH

Steps:

• In a pitcher, dissolve the sugar in seltzer. Stir in gin, grapefruit and lemon juices and sweet vermouth and refrigerate until cold, or at least one hour.
• Transfer mixture to a large punch bowl. Stir in the sparkling wine and garnish with grapefruit wheels. Serve in glasses over ice.

GIN CHAMPAGNE PUNCH

Steps:

• Combine all non-sparkling ingredients in a bowl.
• When ready to serve, slowly pour in the champagne and seltzer.
• Add orange slices to the top as garnish, if desired.

GIN PUNCH

Steps:

• Prepare the decorative ice block, allowing a few hours for freezing.
• Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block.

GINGER PINEAPPLE SPARKLING PUNCH

Steps:

• Make ginger syrup:
• Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.
• Make punch:
• Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparkling water and ice.