Rabbit Punch

Matt Wallace, bartender at Harvard & Stone in Los Angeles, created this potent fruit-filled punch for our story Spring Cocktails Perfect for Brunch. The combination of pineapple, orange, and lemon plus the crisp, dry bubbles from the Champagne really wake up your palate after a long winter, he says. The citrus and sugar base is called oleo-saccharum, and is common in older punch recipes. Wallace says it's an excellent way to add a subtle citrusy perfume to the final drink, and requires time but very little labor.

Preparing Time: -
Total Time: -
Served Person: Makes 20 servings

Bourbon Champagne Fruit Juice Punch Alcoholic Brunch Cocktail Party Easter Cocktail Orange Tropical Fruit Pineapple Spirit Whiskey Sparkling Wine Spring Family Reunion Shower Engagement Party Party Drink Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

1 cup sugar
1 cup pineapple juice
1 cup lemon juice
1 cup fresh pineapple chunks
1 lemon

Carbohydrate 14 g(5%)
Fat 0 g(0%)
Fiber 0 g(1%)
Protein 0 g(0%)
Saturated Fat 0 g(0%)
Sodium 1 mg(0%)
Calories 150

Preparation Using a vegetable peeler, remove the peel from 1 orange and the lemon. Transfer to a large punch bowl and add the sugar. Muddle to release the citrus oils, then let stand 1 to 2 hours. Add the lemon and pineapple juices and the bourbon, and stir to combine. Just before serving, stir in 3 to 4 cups of ice, then top with Champagne or sparkling wine and garnish with the orange slices and pineapple chunks.

Rabbit Punch

Ingredients

Nutrition facts