Friday, December 6, 2013

SpiBOC (Spiced Blood Orange Champage Punch)

A tad late with this Thanksgiving aperitif - we were traveling for the holidays, doing a lot of drinking and then a lot of recovering.  My sister created this for the feast, another sister created the hors d'oeuvres you see behind and we created an appetite and much deserved compliments.

3 cups blood orange juice (if you can find them - orange juice makes a great substitute)
3 tblsp sugar
1 cinnamon stick
2 whole star anise
1 cup dry white wine
1 bottle brut champagne, chilled

Place the juice, sugar, cinnamon and star anise in small pot and bring to a boil, then simmer until the liquid is reduced by half - 30-40 mins. Remove from heat but while the mixture is still hot stir in the white wine until completely combined. Cool and then place in the refrigerator to chill (at least 2 hours).

When ready to serve, pour 3 tablespoons of the mixture into the bottom of champagne flute and top with chilled champagne.

Perfect for a holiday brunch too and a nice change from mimosas.

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