Burnt Satsuma Champagne Punch

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burnt satsuma punch host cookbook

We first served this punch for a New Year’s Eve party, and it has since become a staple in our winter cocktail rotation. The drink has a unique undertone of citrus and smoke, which comes from orange slices that are caramelized under the broiler. The rest of the recipe is just simple syrup, bitters and good Champagne—plus the kick of vodka. When available, we love to use satsumas, a flavorful member of the mandarin family, but any oranges will do.

Burnt Satsuma Champagne Punch
Makes 10 cocktails

Ten ¼-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

  1. On a baking sheet lined with foil, broil the satsuma orange slices under high heat until slightly charred, about 5 minutes. Let cool.

  2. 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. T

  3. To serve, pour the punch into chilled coupes and garnish with the orange zest, Serve immediately.