Like an effervescent winter sangría, this champagne punch captures seasonal flavors in bubbly holiday form. Start by marinating sliced pears in a sweet spiced syrup with brandy, orange liqueur, and lemon juice, then—just before your guests arrive—add blood orange slices, kumquats, and champagne (if you can’t find kumquats in the market, slice and add a second blood orange instead). This is a light punch (not too boozy!), festive and fabulous for a Christmas or New Year’s cocktail party, open house, or brunch.
Make-ahead note: The spiced syrup can be made and refrigerated in a container with a tight-fitting lid for up to 2 weeks.
To assemble the punch: