My good friends Kim and Al own this fabulous restaurant in Beverly Hills called La Dolce Vita. Amanda the resident mixologist at La Dolce Vita created this incredible “punch” that they served at their holiday party. It was so good I had to share the recipe with you.
3 thin-cut peels of three lemons
3 heaping barspoons of Superfine Sugar
6 oz. Fresh Lemon Juice+
6 oz. Grenadine*
4 oz. Simple Syrup
5 oz. Angostura Bitters
12 oz. Bourbon
16 oz. of Champagne
Muddle the lemon peels with superfine sugar. Add the rest of the ingredients except for champagne and stir until sugar has dissolved. Add Ice and stir again. Strain over a large block of ice and top off with Champagne. Serves 12-15.
* Grenadine: 3 parts to 1 part (Simple Syrup to Pomegranate Molasses)
Boil Molasses first with 1 whole Vanilla bean that have been sliced on the side, several cloves, 3 cinnamon sticks, freshly grated nutmeg and a pinch of white peppercorns. reduce slightly, then add simple syrup (1.25 to 1 sugar to water). bring to boil, then cool and strain.
+It’s also extremely important to the overall flavor that the lemon be freshly squeezed.
If you’re in a bind and don’t have time to make the grenadine you can use 1 1/4 cup of pomegranate juice in place of the grenadine.