The holiday season can be downright stressful! That’s why we reached out to our friends at W&P Design to share their tips for surviving the holidays. Based in Brooklyn, New York, they make some of our favorite products, including the Carry On Cocktail Kit, Peak Ice Trays, the Mason Shaker (and plenty of other great stuff, too). When it comes to hosting, traveling and gifting, they know their stuff.
Take it away, W&P Design!
Tip #4: Mix Up a Cocktail
Now that your bar is ready, it’s time to mix up a cocktail. Around the holidays we tend to stick with large format cocktails that can satisfy a crowd and let us relax and enjoy the moment with our family and friends. Our Burnt-Satsuma Champagne Punch fits this bill perfectly. This cocktail has a unique undertone of citrus and smoke, which comes from orange slices we caramelize under the broiler. We then build a classic Champagne cocktail using simple syrup, bitters and good Champagne, and add a kick of vodka. We love to use satsuma oranges, a flavorful member of the mandarin family, when they’re in season during the holidays, but any oranges will do.
Burnt-Satsuma Champagne Punch
Makes Ten Drinks
Ten 1/4-inch thick slices of Satsuma oranges (or other oranges, if unavailable)
5 ounces simple syrup
15 dashes orange bitters
5 ounces vodka
One 750-milliliter bottle Champagne, chilled
4 strips satsuma orange zest, for garnish
On a baking sheet lined with foil, broil the satsuma orange slices under high heat until slightly charred, about 5 minutes. Let cool.
In a large carafe or punch bowl, combine the simple syrup, orange bitters, vodka and charred orange slices with enough ice to fill the carafe or bowl halfway. Stir for 5 seconds. Add the Champagne, stirring once to combine.
To serve, pour the punch into chilled coupes and garnish with the orange zest, Serve immediately.
Here is the equipment needed to make this cocktail:
View all the W&P Design picks here.