This punch, by Adam Bernbach at Proof, is named for a guy he got into a fight with one New Year's Eve. Bernbach suggests Thibaut-Janisson sparkling wine from Virginia, but cava or prosecco works well, too. Be sure to use pear eau de vie or Poire Williams brandy, not pear liqueur; the liqueur would be too sweet for this recipe.
- 16 ounces pear eau de vie or poire williams brandy
- 16 ounces honey syrup (see NOTE)
- 8 ounces freshly squeezed lemon juice
- 8 dashes Angostura bitters
- 8 ounces sparkling wine
- 8 mint sprigs, for garnish
Combine the pear eau de vie or Poire Williams brandy, honey syrup, lemon juice and bitters in a large glass pitcher. Add about a cup of ice and and stir vigorously.
To serve, fill 8 highball glasses with ice; divide the punch among them and top each one with a splash of sparkling wine. Stir gently, and garnish each with a mint sprig.
NOTE: To make honey syrup, combine 1 cup water and 2 cups honey in a medium saucepan over medium-high heat. Bring to a boil, stirring until the honey has dissolved. Reduce the heat to medium-low and cook for 5 minutes. Cool completely before using or storing in the refrigerator in a glass jar, where it will keep for 2 to 4 weeks.
From Adam Bernbach, bartender at Proof in Penn Quarter.
Tested by Jason Wilson.
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