Kir Royale Punch Recipes

Steps:

• Pour creme de cassis into large Champagne flute or white wine glass. Top with Champagne.

Steps:

• Place 4 Champagne flutes in the freezer for 15 minutes. Remove and add 1 tablespoon of the Chambord to each flute and a few raspberries. Fill each flute to the top with Champagne and serve immediately.

Steps:

• Add cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy, 12 to 15 minutes. *Pour into a blender and process, be careful of the hot liquid expanding when you blend - use a towel over the top of the blender.
• Strain and discard any solids then set aside and cool.
• Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with Champagne.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Divide the cranberry juice, creme de cassis and fresh cranberries among 4 champagne flutes. Top with Champagne and serve.

Steps:

• Pour 1 teaspoon of cassis into each of 6 Champagne glasses and then fill each
• glass with Champagne. Serve immediately.

Steps:

• In a punch bowl, combine Champagne and liquer, serve.
• Garnish glass with frosted grapes or holly leave etc.

Steps:

• Pour the crème de cassis into the bottom of a champagne flute.
• Top with chilled champagne and garnish with the fresh or frozen blackberry.