Champagne Punch for Party Season

April 2, 2000

This is one of the scrummiest cocktails. You don’t have to pit the cheeries for this punch, because you’re going to strain them out later, but if you’d like to blend them up with ice for a daiquiri or a smoothie you must pit them first.
Champagne Punch
Ingredients 1 quart sweet cherries (fresh or frozen)

1 bottle kirsch

2 bottles of champagne

 

Method

Firstly crush the cherries lightly with a potato masher or with your hands. Add the kirsch. Cover and refrigerate for at least 2 days. Strain the kirsch through a sieve and discard the cherry pulp and pits.

Place a large block of ice in a medium punch bowl. Add the kirsch, pour in the champagne and stir.

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