Champagne punches flavored with aromatic herbs are a romantic, old-fashioned way of serving champagne. An expensive vintage champagne is not necessary.
As champagne should never be iced, place the punch bowl in a larger bowl half filled with crushed ice before adding the punch. The ice may be decorated with flowers and herbs. Add the chilled champagne to the punch bowl just before serving. Pour it gently down the inside of the bowl to retain its sparkle.
Writers Jeanne Nakjavani and Linda L. Underhill explore food in history and literature. Their work has appeared in Victoria and Victorian Accents.
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