Cocktails & Spirits

Make Emeril's Champagne Punch for New Year's Eve

If you're planning a New Year's eve party at home, you've got to have some bubbly for a midnight toast. You could just buy a case of Champagne, or you could make Emeril's awesome Champagne punch...

By Laine Doss

December 31, 2013

[
        {
          "name": "Editor Picks / STN Combo",
          "component": "15769925",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "GPT - Rectangle 2x - Slot Auto-select - Labeled",
          "component": "15782206",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "GPT - Leaderboard to Tower - Slot Auto-select - Labeled",
          "component": "15782207",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

If you're planning a New Year's eve party at home, you've got to have some bubbly for a midnight toast.

You could just buy a case of Champagne, or you could make Emeril's awesome Champagne punch.

The punch uses two bottles of Champagne, sugar, fresh orange and lemon juice, Grand Marnier, triple sec, and cognac and is garnished with fresh fruit and strawberries. It's a colorful way to ring in the New Year and can also be served at your New Year's Day

brunch to soothe away any residual hangovers.

Emeril, himself, shows us how to make the punch. Watch closely, because the celebrity chef's version of a recipe is "a little here", "a pinch there", and a boatload of Grand Marnier!

Follow Laine Doss on Twitter @LaineDoss and Facebook.

Follow @ CleanPlateBPB

Keep

Free

KEEP NEW TIMES FREE... Since we started New Times, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls. Make a one-time donation today for as little as $1.

Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.

Contact: Laine Doss

Follow:

Facebook: laine.doss

Twitter: @lainedoss