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Ingredients: (Makes 12 Servings)
1/2 bottle Dubonnet Rouge
12 oz Apple Brandy (such as Laird's Bonded or Calvados)
24 Dashes of Angostura Bitters (or 3 oz St. Elizabeth Allspice Dram)
3 oz Fresh squeezed orange juice
12 oz Champagne
Add Dubonnet, apple brandy, orange juice and bitters to a pitcher filled with ice. Stir and strain into a chilled punch bowl. Garnish with a block of ice (use a small Tupperware container as the mold; pull the block out of the freezer 15 minutes before use to allow it to thaw sufficiently to remove it from the mold). Top with champagne and serve.
(Cocktail created by: Jim Meehan, PDT NYC)
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Party Essential:
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Serving cheese
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