This champagne punch is like an effervescent winter sangría. Start by marinating sliced pears in a sweet spiced syrup, brandy, orange liqueur, and lemon juice, then add blood orange slices, kumquats, and champagne when you’re ready to serve. This light punch is not too boozy and is fabulous for a Christmas or New Year’s cocktail party.
What to buy: If you can’t find kumquats, slice and add a second blood orange instead.
Game plan: The spiced syrup can be made and refrigerated in a container with a tightfitting lid for up to 2 weeks.
For the punch: