Amanda’s Holiday Spritz
Ingredients
- Makes 25 5-oz. cocktails
- 1 bottle Laird's 7 ½ Year apple brandy
- 1 bottle St. George spiced pear liqueur
- 12 oz. Cinnamon-anise Demerara syrup
- 12 oz. Fresh lemon juice
- 1 bottle Champagne or dry sparkling wine
Instructions
- Combine ingredients in a punch bowl.
- Garnish with dehydrated lemon slices, whole star anise and cinnamon sticks.
Notes
For Cinnamon-anise demerara syrup
6 oz. Demerara sugar
6 oz. Boiling hot water
2 Cinnamon sticks
4 Star anise Combine sugar and water and mix until sugar dissolves.
Add cinnamon and anise and let marinate for 48 hours.
Strain out spices and chill before batching. Amanda Reed, beverage director of E3 Restaurant Group, created this recipe for Metropolitan Grill in Seattle.
6 oz. Demerara sugar
6 oz. Boiling hot water
2 Cinnamon sticks
4 Star anise Combine sugar and water and mix until sugar dissolves.
Add cinnamon and anise and let marinate for 48 hours.
Strain out spices and chill before batching. Amanda Reed, beverage director of E3 Restaurant Group, created this recipe for Metropolitan Grill in Seattle.