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    Heston's champagne punch

    ‘In the 1700s, gin was vilified as “mother’s ruin”, but this lively gin-and-Champagne cocktail will be a hit with everyone, mother included.’  Heston

    • Preparation time: 5 minutes, plus chilling
    • Cooking time: 5 minutes
    • Total time: 10 minutes, plus chilling 10 minutes

    Serves: 40

    Ingredients

    500g caster sugar
    Zest of 2 grapefruits (cut with a peeler)
    750ml Heston from Waitrose Earl Grey & Lemon Gin 
    500ml The King’s Ginger Liqueur
    80g cherry brandy
    Twists of grapefruit zest, to garnish
    Chilled Champagne, about 4 x 75cl bottles 

    Method

    1. Place the sugar in a pan with 500ml water and the grapefruit zest. Bring to a simmer, until the sugar has dissolved, remove from the heat and allow to cool completely. Remove the zest and discard.

    2. Using a punch bowl, mix the cooled syrup with the gin, ginger liqueur and cherry brandy, stirring to combine.

    3. To serve, place a grapefruit zest twist in the bottom of a chilled flute glass, fill a third with the syrup mixture and the rest with chilled Champagne.

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    Cook’s tip

    This recipe will make 40 servings. To serve in smaller quantities, make the syrup, store in a bottle and chill, then use as needed.

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