Looking for a way to get your New Year’s Eve party guests to ooh and aah? Luckily some of LA’s top punch makers — Naomi Schimek of Spare Room, Allan Katz of Cana Rum Bar and Vincenzo Marianella of Copa d’Oro — were kind enough to share their champagne punch recipes with me for Los Angeles Magazine‘s Digest blog. Check it out here. There’s something for every skill level!
But before you click over, here’s a recipe by Josh Curtis, head bartender at WiSC (Wolf In Sheep’s Clothing) in Venice. The recipe was inspired by a Southern classic that dates back to 1847. FYI, this punch isn’t available at WiSC on New Year’s Eve but there will be a Louisiana Purchase champagne cocktail (brown sugar, praline liqueur and champagne) by Daniel Nelson (Writer’s Room, The Doheny) with the $75 prix fixe menu.
by Josh Curtis, Wolf in Sheep’s Clothing
- 2 quarts green tea
- 1/2 pint currant jelly
- 4 oz fresh squeezed lemons
- 3 oz simple syrup
- 4 bottles champagne or prosecco
- 1/2 liter of brandy or dark rum to taste
Combine all ingredients in a large punch bowl. Serve with a ladle.