2 cups (500 ml) St-Rémy VSOP brandy
1 cup (250 ml) fresh lemon juice
3/4 cup (180 ml) Sugar Syrup
1 tsp (5 ml) orange bitters
6 cups (1.5 L or 2 bottles)
Veuve Du Vernay brut, chilled
lemon wheels, for garnish
ice, preferable a large block
- In a pitcher or large glass jar, combine brandy, lemon juice, Sugar Syrup and bitters. Stir until blended. Chill for a couple of hours or overnight.
- When ready to serve, pour the gin base into a large, non-reactive punch bowl. Add the bubble and stir gently. Add ice, then garnish with lemon wheels. To serve, ladle into punch glasses. Makes 20 servings (10 cups or 2.5 L).
- To make SUGAR SYRUP: Bring 1 cup (250 ml) sugar and ½ cup (125 ml) water just to a boil, stirring constantly, until sugar is completely dissolved. Will keep, refrigerated, for a week or two.